Summer is a good time to try to get your family to eat more fish.  These flavorful recipe is a sure winner.

4 servings
¼ cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
¾ cup sliced shallots (about 3 large)
1-½ cups basmati rice (9 to 10 ounces)
3-1/3 cups (or more) pareve chicken broth
4 (5-to-6-ounce) skinless salmon fillets

Preparation
Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro and soy sauce in a small bowl, set aside.
Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 4-¼ cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by ¼ cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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