One-Pot Salmon and Rice Pilaf

Close up of one pan salmon and rice pilaf.

One-Pot Salmon and Rice Pilaf

These easy one pan dinner is sure to become a family favorite!

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 633kcal

Equipment

Braiser

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).

Notes

If using fresh lemongrass and ginger, you'll want to use the white part of one stalk of lemongrass and about a tablespoon on minced ginger. Place the ginger, lemongrass and garlic in a mini food processor to mince it all together finely.

Nutrition