One Pot Salmon And Rice (2024)

Pat dry the salmon fillets, then place them on a flat plate. Add lemon pepper seasoning and smoked paprika to a small bowl and combine. Season the salmon with salt, then sprinkle the fish with the seasoning. Press the seasoning into the fish so that it adheres to the surface. Reserve the remaining seasoning for later.

Heat a large nonstick skillet over medium-high heat. Once hot, add olive oil, then swirl it around to coat the pan. Add the salmon fillets skin side down and cook for about 4-5 minutes on each side until golden and skin is crispy on the outside. Transfer the pan-seared salmon to a plate and set aside.

Wipe any black bits off the skillet, then go ahead and add the butter, then leave to melt. Add chopped onions and cook until soft, translucent and fragrant. Add curry powder, turmeric, red pepper flakes, the remaining salmon seasoning, garlic and ginger paste. Stir to combine and cook for about 30 seconds for the spices to bloom.

Add washed rice to the aromatics, followed by the chicken bouillon and salt to taste. Stir to combine.

Pour 3 cups of water over the rice and stir to combine, scraping off any brown bits stuck to the bottom of the pan simultaneously.

Let the rice come to a rapid boil for 5 minutes, then reduce the heat to low.

Place the salmon over the rice, cover the skillet with a lid, and cook for 15-18 minutes or until the rice is fully cooked and the water dries off.

Carefully remove the salmon from the rice and place it on a plate. Sprinkle fresh parsley and stir to combine. Arrange salmon fillets on top of the rice in the pan. Cover the pan with a lid, remove the heat, and let it rest for 5 minutes before serving. Enjoy!

Tips and variations

• After you bring the rice to a boil, reduce the heat so it gently simmers. This will prevent the rice from burning and sticking to the bottom of the pan.

• You can use coconut milk instead of water or a mixture of both to cook the rice for added flavor.

• Add in your favorite vegetables, such as bell peppers, mushrooms, spinach, kale, peas, or carrots, for a more colorful and nutritious dish.

• If you're not a fan of spicy food, you can omit the red pepper flakes for a milder flavor.

• Use different seasonings to suit your flavor profile.

How to store

Leftover salmon and rice will store well in the refrigerator for up to 3-4 days in an airtight container.

Reheat in the microwave or on the stovetop (with a bit of water to prevent drying out). You can also freeze leftovers for up to 3 months.

One Pot Rice And Salmon

Ajoke

This one pot salmon and rice recipe is about to be your family favorite, just as you love my one-pot chicken and rice! This one is for my fish and rice lovers. The salmon is tender and beautifully cooked in one pan with fragrant garlic turmeric curry rice.

Nutrition

Calories: 421kcalCarbohydrates: 40gProtein: 26gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 72mgSodium: 289mgPotassium: 672mgFiber: 1gSugar: 1gVitamin A: 335IUVitamin C: 2mgCalcium: 46mgIron: 2mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circ*mstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.