Salmon Pilaf with Green Onions
Elevate your weeknight dinner routine with this effortless yet flavorful Salmon Pilaf with Green Onions. This one-pan recipe combines tender flakes of perfectly seared salmon with aromatic long-grain rice cooked in savory chicken or vegetable broth. Infused with garlic, cumin, and paprika, each bite is rich with warm, earthy spices. Bright green onions and a splash of fresh lemon juice add a pop of freshness, while a sprinkle of parsley delivers the perfect finishing touch. Ready in just 45 minutes, this wholesome dish is as practical as it is delicious, making it an ideal choice for a satisfying family meal or an elegant midweek dinner. Serve it warm, and watch it become a household favorite!
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Recipe Information
Ingredients
- 400 grams Salmon fillet
- 1 cup Long-grain rice
- 4 stalks Green onions
- 2 cups Chicken or vegetable broth
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear and set aside to drain.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon fillet and cook for 3-4 minutes per side, or until fully cooked and easily flaked with a fork. Remove the salmon from the pan and set aside to cool.
Once the salmon has cooled, flake it into small pieces using a fork and discard any skin. Set aside.
Finely chop the green onions, separating the whites from the greens. Mince the garlic cloves.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and the white parts of the green onions. Cook for 1-2 minutes, or until fragrant and slightly softened.
Stir in the cumin, paprika, salt, and black pepper. Cook for 30 seconds, stirring constantly, to release the aromas of the spices.
Add the drained rice to the skillet and stir to coat the grains in the oil and spices.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Turn off the heat and let the pilaf sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and gently fold in the flaked salmon, the green parts of the green onions, and fresh lemon juice.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 4099 mg | 178% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 54.8 mcg | 274% | |
| Calcium | 176 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2301 mg | 49% | |
*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.
