Zalm Met Rijst Salmon with Rice
Elevate your weeknight dinner with this irresistible Zalm Met Rijst (Salmon with Rice) recipe, a beautifully simple yet elegant meal that packs both flavor and comfort. Tender, perfectly seared salmon fillets are paired with fluffy basmati or jasmine rice and finished with a rich, velvety lemon cream sauce infused with garlic and fresh thyme. The crispy salmon skin adds a delightful texture, while fresh parsley provides a pop of color and freshness. Ready in just 35 minutes, this dish is perfect for a quick yet sophisticated dinner option. Serve it as is, or pair it with a side of steamed vegetables for a complete and nutritious meal. This recipe is a surefire hit for fans of easy salmon dinners and creamy, citrusy flavors!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1.5 cups basmati or jasmine rice
- 3 cups water
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces garlic cloves, minced
- 2 tablespoons lemon juice
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the rice under cold water until the water runs clear, then set aside.
In a medium saucepan, bring 3 cups of water to a boil. Add the rice, reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and all the water is absorbed. Remove from heat and set aside, keeping it covered to stay warm.
While the rice cooks, pat the salmon fillets dry using paper towels. Season both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the salmon fillets skin-side down and cook for 4-5 minutes, until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter and the minced garlic. Sauté for 1 minute until fragrant.
Lower the heat to medium-low and stir in the lemon juice, heavy cream, and thyme. Simmer for 3-4 minutes until the sauce slightly thickens.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
To serve, spoon the cooked rice onto plates. Top each portion with a salmon fillet and generously drizzle the lemon cream sauce over the fish. Sprinkle with fresh parsley for garnish.
Serve immediately and enjoy your Zalm Met Rijst!
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 73 mg | 2% | |
*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.
