Description
This vibrant one-pot salmon dinner combines tender fish with fragrant dill rice and sweet peas. Quick enough for weeknights yet elegant enough for company, this recipe delivers restaurant-quality flavors with minimal cleanup. The cooling yogurt sauce perfectly balances the rich salmon.
Ingredients
Scale
- 1 ½ cups/10 ounces basmati rice, rinsed and drained
- 2 teaspoons coriander seeds
- 1 ½ pounds skinless salmon fillet, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper
- ½ cup frozen peas
- ¾ cup plain Greek yogurt
- ¼ cup finely chopped Persian cucumber
- ¼ teaspoon finely grated garlic (optional)
- ½ cup chopped dill
- Lemon wedges (optional), for serving
Instructions
- Toast coriander seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Crush lightly with mortar and pestle.
- Toss salmon with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let marinate while preparing rice.
- Cook rice according to package instructions, adding crushed coriander seeds to cooking water.
- Meanwhile, pan-sear salmon in a hot skillet for 2-3 minutes per side until golden but still pink inside.
- Stir peas into cooked rice during last 5 minutes of cooking. Fluff rice and fold in fresh dill.
- Combine yogurt, cucumber, garlic (if using), and pinch of salt to make sauce.
- Serve salmon over dill rice, dolloped with yogurt sauce and lemon wedges on the side.
Notes
- Storage: Refrigerate leftovers in airtight container for up to 3 days
- Substitution: Use asparagus instead of peas when in season
- Time-saver: Use pre-steamed rice if short on time
- Tip: Persian cucumbers can be replaced with English cucumbers
- Prep Time: 10 min
- Cook Time: 30 min
- Category: B
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 4.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg
Keywords: salmon, one-pot, dill, easy dinner