Author:
Kevin Curry
Steamed Salmon and Dill Rice
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Steamed Salmon and Dill Rice
Ingredients
Substitution
Note
- 2lb (wild) salmon, skin removed and cut into 3-5 large pieces
- 1 tablespoon olive oil
- 2 teaspoons fresh cracked pepper
- 1 teaspoon mineral salt
- juice from 1 lime
- 1/3 cup parsley, finely chopped
- 1 tablespoon olive oil
-
1.5 cups uncooked basmati rice, rinsed
jasmine, long grain white rice
- 1 small white onion, diced
- 2 tablespoons dried dill
- 2 teaspoons cumin
- 1.5 tablespoons minced garlic (2 cloves)
- 1 tablespoon lime zest *
-
2 cups low sodium chicken broth
- water
- salt & pepper to taste
- capers
- parsley
Steps
Step 1
Place the salmon in a bowl or sealable plastic bag. Add the Fish‘s ingredients and rub all over the salmon. Set aside to marinate at room temperature for 15 – 2o minutes as you prep the rice.
Step 2
Place a Dutch oven (heavy-bottomed pot) on medium-high heat. Once hot, add the ingredients for the “Rice” except for the garlic and chicken broth, and stir. Ensure every grain of rice is covered in oil and seasoning.
Step 3
Pour in the broth/water and reduce the heat to low to a gentle simmer. Place the top on and cook until the water no longer covers the rice, about 10 – 12 minutes, and the salmon filets can rest comfortably on top without being boiled.
Step 4
Once the liquid has reduced enough to see the top of the rice, place the salmon right on top and close the lid. Depending on whether the rice is cooked through, cook for an additional 8 – 12 minutes, then let rest covered for at least 12 – 15 more minutes before flaking.
Note: steam from the rice will cook the salmon as the remaining liquid is absorbed into the rice. Ensure the salmon is fully cooked before flaking.
One sure way to tell the salmon is cooked through is when you can see a white substance (aka albumin) began to ooze out the salmon.
Step 5
Use a fork to flake the rice and salmon, then stir and fold together to incorporate well.
Garnish and enjoy!
Want more Seafood recipes?
Sheet Pan Honey Mustard Dill Baked Salmon & Veggies
Herb Crusted Halibut
Stuffed Shrimp
Steamed Salmon and Dill Rice
Kevin Curry
- 2lb (wild) salmon, skin removed and cut into 3-5 large pieces
- 1 tablespoon olive oil
- 2 teaspoons fresh cracked pepper
- 1 teaspoon mineral salt
- juice from 1 lime
- 1/3 cup parsley, finely chopped
- 1 tablespoon olive oil
-
1.5 cups uncooked basmati rice, rinsed
- jasmine, long grain white rice
- 1 small white onion, diced
- 2 tablespoons dried dill
- 2 teaspoons cumin
- 1.5 tablespoons minced garlic (2 cloves)
- 1 tablespoon lime zest *
-
2 cups low sodium chicken broth
- water
- salt & pepper to taste
- capers
- parsley
-
Place the salmon in a bowl or sealable plastic bag. Add the Fish‘s ingredients and rub all over the salmon. Set aside to marinate at room temperature for 15 – 2o minutes as you prep the rice.
-
Place a Dutch oven (heavy-bottomed pot) on medium-high heat. Once hot, add the ingredients for the “Rice” except for the garlic and chicken broth, and stir. Ensure every grain of rice is covered in oil and seasoning.
-
Pour in the broth/water and reduce the heat to low to a gentle simmer. Place the top on and cook until the water no longer covers the rice, about 10 – 12 minutes, and the salmon filets can rest comfortably on top without being boiled.
-
Once the liquid has reduced enough to see the top of the rice, place the salmon right on top and close the lid. Depending on whether the rice is cooked through, cook for an additional 8 – 12 minutes, then let rest covered for at least 12 – 15 more minutes before flaking.
Note: steam from the rice will cook the salmon as the remaining liquid is absorbed into the rice. Ensure the salmon is fully cooked before flaking.
One sure way to tell the salmon is cooked through is when you can see a white substance (aka albumin) began to ooze out the salmon.
-
Use a fork to flake the rice and salmon, then stir and fold together to incorporate well.
Garnish and enjoy!
Nutrition per serving
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ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!