Cumin Crusted Salmon with Orange Rice Pilaf
Delight your taste buds with this Cumin-Crusted Salmon with Orange Rice Pilaf, a vibrant and aromatic dish that’s as wholesome as it is elegant. Perfectly seared salmon fillets are coated with warm, earthy cumin and finished in the oven for a crispy, flavorful crust. They’re paired with a zesty orange-infused rice pilaf, where tender long-grain rice is simmered in a blend of fresh orange juice, chicken broth, and fragrant orange zest, then topped with parsley for a burst of freshness. This recipe brings together the savory and citrusy in a harmonious balance, offering a dinner that feels gourmet yet easy to prepare in under 45 minutes. Garnished with fresh orange slices, this dish is as visually stunning as it is delicious, making it an excellent choice for weeknight dinners or special occasions alike.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup long-grain white rice
- 1.5 cups orange juice
- 0.5 cups chicken broth
- 1 teaspoon orange zest
- 1 small (finely chopped) shallot
- 1 tablespoon butter
- 2 tablespoons (chopped) fresh parsley
- 4 slices (for garnish) extra orange slices
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Pat the salmon fillets dry with paper towels. Sprinkle both sides of each fillet evenly with ground cumin, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the salmon fillets (skin-side down if applicable) and sear for 2-3 minutes until a golden crust forms. Flip the fillets and sear the other side for 1-2 minutes. Transfer the skillet to the oven to finish cooking for 8-10 minutes, or until the salmon flakes easily with a fork.
Meanwhile, in a medium saucepan, heat the butter and remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and cook for 2-3 minutes until softened and fragrant.
Stir in the rice and cook for 1-2 minutes to lightly toast it. Pour in the orange juice and chicken broth, and add the orange zest. Stir to combine.
Bring the liquid to a boil, then reduce heat to low. Cover the saucepan and simmer for 18-20 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the chopped parsley for freshness.
To serve, plate a portion of the orange rice pilaf alongside a cumin-crusted salmon fillet. Garnish with a slice of fresh orange on each plate. Enjoy your flavorful meal!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 717 mg | 31% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.2 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
