Description
This one-pot salmon and rice recipe is about to be your family favorite. The salmon is tender and beautifully cooked in one pan with fragrant garlic, turmeric, and curry rice, making for a perfectly balanced dinner.
Ingredients
Scale
- 4 salmon fillets
- 1½ cups white rice
- 2 teaspoons hot curry powder
- 1 teaspoon turmeric
- ½ cup onion
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- Red pepper flakes
- 1 tablespoon chicken bouillon powder
- â…“ cup fresh parsley or cilantro
- 3 cups water
- salt to taste
Instructions
- Step: 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.
- Step: 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.
- Step: 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.
- Step: Add washed rice to the aromatics, followed by the chicken bouillon and salt to taste. Stir to combine.
- Step: 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.
- Step: Let the rice come to a rapid boil for 5 minutes, then reduce the heat to low.
- Step: 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.
- Step: 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.
Notes
After you bring the rice to a boil, make sure to reduce the heat so that it gently simmers. This will prevent the rice from burning and sticking to the bottom of the pan. For added flavor, you can use coconut milk or a mixture of both instead of water. Add in your favorite vegetables, such as bell peppers, peas, or carrots, for a more colorful dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with rice
- Calories: 421 kcal
- Sugar: 1 g
- Sodium: 289 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 72 mg