How about rice pilaf? I got this recipe from a French chef I used to work for in my undergraduate days. His food was always great!
Serves about 4 people:
"1/2 cup onion, chopped
2 tablesppons butter
1 bay leaf
2 cups raw rice
3 cups chicken stock, heated to boiling
Saute the onions in butter with bay leaf until the onions are transparent. Add the rice and toss to coat. Add the hot stock and bring to a boil. Put the pan in a 400-degree oven for 17-18 minutes. Fluff with a fork before serving." from the kitchen of Gerard Crozier and published in Great Chefs of New Orleans II in 1990.
you might want to try it with fish stock instead of chicken stock ahead of time to see if it light flavored enough for the salmon.
Last edited by ibex94; 02-23-2024 at 03:18 PM.