One Pot Salmon And Rice
User Reviews
4.8
One Pot Salmon And Rice
Description
This recipe starts with salmon fillets seasoned and briefly seared to develop a light browning, which locks in moisture. Vegetables including onion and diced bell peppers are sautéed before rinsed long grain rice and spices such as paprika and turmeric are added, lending both color and warmth. Chicken broth infused with lemon zest is poured in to simmer the rice. The salmon is placed on top and the skillet is covered, allowing the fish to steam gently while the rice cooks through.
The finished dish balances tender salmon with moist, fluffy rice enhanced by a subtle blend of spices and fresh vegetables. The lemon zest adds brightness while the turmeric gives an appealing hue. The salmon skin can be left on to assist moisture retention during cooking and peeled off before serving if preferred.
This one-pot method makes for an efficient meal with a rich layering of flavors suitable for family dinners. Variations can include additional vegetables like peas or carrots. Using low sodium broth lets cooks adjust seasoning easily. Adjusting spice levels with red pepper flakes or more paprika personalizes the heat to taste.
For best results, use long grain rice to avoid mushiness and ensure the salmon is seared properly to maintain texture. Leftovers can be refrigerated and reheated gently to preserve moisture.
Ingredients
- 4 salmon fillets
- 1 teaspoon seasoning salt
- 3 tablespoons olive oil divided
- 1 large onion finely diced
- 1 medium green bell pepper finely diced
- 1 medium red bell pepper finely diced
- 3 cloves garlic minced
- 1 cube chicken bouillon
- 1 teaspoon paprika
- 1 teaspoon Turmeric
- salt to taste
- black pepper to taste
- 1½ cups long grain rice rinsed
- 3 cups chicken broth low sodium, or vegetable broth
- 1 lemon zest and juice
- 1 tablespoon parsley for garnish, fresh
Instructions
- Start by seasoning the salmon fillets with seasoning salt on both sides.
- In a large skillet, heat 1 tablespoons of olive oil over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and sear for about 2-3 minutes per side, just to get a nice color. Remove the salmon from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add an additional 2 tablespoons of olive oil. Add the chopped onion, bell peppers and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed rice, chicken bouillon, paprika, turmeric, salt and pepper to the skillet and stir for a couple of minutes to lightly toast it.
- Pour in the chicken or vegetable broth, and add lemon zest. Bring the mixture to a simmer.
- Gently place the seared salmon fillets on top of the rice. Cover the skillet with a lid and let it cook over low heat for about 18-20 minutes, or until the rice is cooked through and the salmon is flaky.
- Once everything is cooked, drizzle lemon juice over the salmon and rice. Check for seasoning and adjust if needed.
- Sprinkle chopped parsley and/or lemon wedges over the dish and serve warm.
Notes
- Adjust the seasoning salt and add red pepper flakes if you prefer a spicier dish.
- Use long grain rice for optimal texture; short grain may become too mushy.
- Leave salmon skin on during cooking to keep fillets moist; peel off before serving if desired.
- Add vegetables like peas or carrots for added nutrition and color.
- Use low sodium broth to better control the saltiness of the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 483kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 40g | 80% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 94mg | 31% |
| Sodium | 717mg | 30% |
| Potassium | 1252mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1447IU | 29% |
| Vitamin C | 81mg | 90% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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