Eating healthy with an easy one-pot meal! Steamed Salmon rests atop a flavorful lemongrass pilaf with a fresh cilantro garnish.
If you're looking for an easy, healthy one-pan meal you have come to the right place!
With a just a few ingredients, you make perfectly seasoned rice pilaf. Then top it with some cubed salmon and let the salmon steam quickly.
A fresh garnish of cilantro, basil and a little soy sauce add a bright flavor right at the end.
One pan salmon and rice dinner in under an hour, you're going to love it!
Ingredients.
Ginger - you can use fresh ginger, or to keep it even easier, I love the tubes of ginger paste that are so easy to find at the supermarket now! Try it in these Sticky Sesame and Ginger Pork Meatballs.
Lemongrass - like the ginger, I find it much easier to find the lemongrass paste at the grocery store. If you live near an Asian market and can get fresh lemongrass, then lucky you! Save some for these Lemongrass Pork Skewers.
Garlic - I used fresh cloves, but you can also use garlic paste.
White rice - if you want to use brown rice, you'll need to adjust the times.
Salmon - you need skinless for this.
Herbs - cilantro and basil either combined or can use just one.
Chili pepper - use your favorite hot (or not) chili pepper. A red pepper provides a nice pop of color.
Instructions.
Heat the oil in a large heavy skillet over medium heat.
If you are using fresh ginger, lemongrass, and garlic, you'll want to pulse it first in a food processor. However, if you are using the paste you can finely mince the garlic and add it along with the ginger paste and the lemongrass paste to the oil.
If you want the heat more evenly dispersed you can add the sliced chili at this time or you can save it until the end and use it as a garnish along with the herbs. We like an even heat, so I add it to the oil. If you want to be able to control the heat, add it at the end as a garnish and people can decide if they want it or not.
Add the rice to the skillet and stir it so that it gets coated in all that flavorful oil that you just created!
Add the broth to the skillet. Bring it to a boil, then reduce the heat and cover and simmer until the rice is tender, about 15-20 minutes.
While the rice is cooking, cut the salmon into ¾-inch cubes.
When the rice is done, remove the lid and scatter the salmon over the top.
Place the lid back on and steam for about 4-6 minutes. I used farm-raised salmon for this because it was the only kind I could get skinless. Farm-raised salmon is fattier and worked great for this.
While the salmon is steaming, chop the herbs or you can leave them whole if the leaves are small.
When the salmon is done, remove the lid and garnish with the herbs.
Think of all the different ways you could take this. The different flavor combinations, and different protein choices.
I think this would be great with shrimp or chicken. Any other kind of fish would work too. You could add different flavorings to the rice, like sesame oil or soy sauce.
This is an old Donna Hay recipe that I've been making forever. I've modified it a bit.
More easy salmon recipes.
Recipe.
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One-Pot Salmon and Rice Pilaf
Ingredients
- 1 tablespoon lemongrass paste
- 1 tablespoon ginger paste
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- sea salt flakes
- 1 ½ cups long grain rice
- 3 cups chicken stock
- 4 skinless salmon filets cut into ¾ inch pieces
- 1 cup cilantro leaves
- 1 cup Thai basil leaves I didn't have any
- 1 long red chili thinly sliced
Instructions
- Heat the oil in a large heavy skillet over medium heat. Add the lemongrass mixture and salt and cook for about 4 minutes, stirring. Add the rice and stir to combine. Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 -20 minutes.
- Lift the lid and place the salmon in a single layer on top. Cover and let steam for about 4 minutes (mine took more like 6). Top the pilaf with the cilantro, basil, and the chili pepper (if you didn't use it at the beginning).
Miz Helen says
Hope you had a wonderful weekend and thanks so much for sharing your special post with us at Full Plate Thursday! Have a great week and come back soon!
Miz Helen
Amy Arnold says
Well this sounds and looks amazing!
Amy Ann
jean barros says
It looks so good. Congratulations.
Ann says
Another delicious incarnation of my favourite fish
Valerie says
This looks amazing, yet so simple and healthy. I have some lemon grass to use up will have to try this.
Barrett @dirtylaundrykitchen.com says
I love lemongrass but sometimes it's hard to get the flavor to really infuse into the dish. Cooking it into the rice looks like a great technique. Thanks for the idea.
Barbara | Creative Culinary says
Perfect timing. I picked up some lemongrass without plans for it...and now I have some. What a great combination of flavors; can't wait to try it.
Miz Helen says
Hi Pam,
We will just love your Steamed Salmon with Lemongrass Pilaf, it looks fantastic! Happy St. Patrick's Day and thanks so much for sharing with Full Plate Thursday!
Miz Helen
Brittaney @ Sips and Snacks says
This sounds amazing! And I love the direction you're taking your blog. I need more recipes like the ones you described!
Rebecca @ Strength and Sunshine says
All of those fragrant herbs and spices just seem incredible in there! Yum!
Marjie says
Of course you need to keep your cookbooks. Where else will you get the inspiration to just throw together fast and easy foods that are still delicious? And what would Mr. Sidewalk Shoes do with the cookbook shelf space anyway? HE doesn't need to store HIS cookbooks on those shelves, does he? (I am pretty sure he cooks like my dearly beloved, with either a toaster and carton of eggs, or with a cereal box.)
Brandon @ Kitchen Konfidence says
I love that you paired the salmon with super fresh flavors. I do the same. It helps to balance the fishiness.
Sippitysup says
I need to read this everyday! GREG
Michelle @ A Dish of Daily Life says
This recipe is totally up my alley. It looks so good!! Pinning so I can try it!
Kirsten says
Pam,
I think I'm glad I started my blog to share ideas for how to use the produce from our farm share.
When you're working with kohlrabi and turnips they lend themselves to simple everyday food, not showy complicated dishes that sap my mojo.
Tricky enough just showing up with 3 recipes a week.
I usually use lemongrass in my Thai-inspired dishes, but once tried to make lemonade when I got some in the farm share. [I cut my hands on the leaves--I didn't know balls about fresh lemongrass.]
I bet my family would like this dish--we get a salmon when the grocery store down the street sells them whole overnighted from Alaska, and freeze in portions to use later on.
I realize I'm rambling and that I should probably finish my tea--so I'll just tell you that your photos are really appetizing and make we want to eat this now.
Thanks!
Joanne says
Can't wait to see what you cook in this new endeavor! Weeknights are the hardest for me to just throw things together so I'm intrigued to see how you do it and what you make. This, for instance, sounds fabulous. Love the Thai influence.