Salmon with Mushroom and Rice Pilaf
Salmon with Mushroom and Rice Pilaf is one of our favorite easy salmon and rice dinners. I start this dish by cooking rice, mushrooms, and leeks together in chicken stock. Then, I steam both asparagus and peas. Finally, I cook the salmon with butter and spices and serve it on top of the pilaf and veggies. We like this salmon and rice dish for several reasons. First of all, I like that I can make this whole salmon dinner in just thirty minutes. Secondly, I like that I can make the rice pilaf and veggies ahead of time. Thirdly, I like that this dish is easy enough for a busy weekday night, but fancy enough to serve to company. Then, I can just heat them up in the microwave. Finally, we all love the fresh spring flavors in this dish.
THE EQUIPMENT I USED
- A Skillet- Use a nonstick skillet to cook the fish. That way it won’t stick to the pan.
THE INGREDIENTS NEEDED FOR SALMON WITH MUSHROOM AND RICE PILAF
- Chicken Stock- You’ll need this for the pilaf. I used the new Bell and Evans chicken stock.
- Leeks- You can also use onions.
- White Rice- You can use any long grain white rice.
- Lemon Juice- Be sure to use fresh lemon juice for this recipe.
- Asparagus- Look for salmon with intact, not seedy looking tips. That way you know it’s fresh. Snap off the ends.
- Peas- Use frozen baby peas.
- Salmon- Use Irish Salmon or any other salmon that you like.
HOW I MADE MY SALMON AND PILAF
- First, I made the pilaf. Brown the mushrooms but take care to not burn them. And, set a timer so your rice doesn’t overcook.
- Next, make the veggies. Again, take care to not overcook the veggies.
- Then, I cook the salmon. I like to sear the salmon on both sides. Sometimes I cover the pan so that the insides cook evenly.
- Finally, I serve the salmon on top of the veggies and mushroom pilaf.
If you like salmon, you need to try this delicious Salmon with Mushroom and Rice Pilaf.
Salmon with Mushroom Rice Pilaf
Ingredients
For the Mushroom Pilaf:
- 3 tbsp. unsalted butter, divided
- ½ cup sliced leeks
- 1 cup white rice
- ½ tsp. kosher salt
- 2 cups chicken stock
- 2 cups thinly sliced mushrooms
For the Lemony Salmon:
- 1 Pound salmon filet, with the skin removed, cut in four pieces
- ½ tsp. each garlic powder, onion powder, paprika
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. unsalted butter
- 1 tbsp. lemon juice
- 1 tbsp. lemon zest
For the Asparagus and Peas:
- 2 cups cooked English peas (fresh or frozen)
- 1 bunch fresh asparagus, trimmed
For the Garnishes:
- 1 lemon, sliced
- ¼ cup sliced scallions
- ¼ tsp. red pepper flakes
Instructions
- Begin by making the Mushroom and Rice Pilaf: In a three-quart saucepan, melt 2 tablespoons of the butter on medium heat and cook the leeks until they're soft. Stir in the rice and salt and cook for another minute. Add the chicken stock and bring it to a simmer. Cover the pot and cook on low heat for twenty minutes. While the rice steams, heat a tablespoon of butter in a skillet and cook the mushrooms on medium heat until they're golden brown. Stir them into the finished rice.
- Next, make the vegetables: In a three quart saucepan, bring one inch of water to a boil. Add the asparagus, cover, and steam for six minutes. Drain and set aside.
- Meanwhile, make the Lemony Salmon: heat a nonstick skillet on medium heat and melt the butter. Season the salmon with all the spices and cook on both sides until it's cooked to your likeness. We like ours well done. Squeeze on the lemon juice and sprinkle with the lemon zest.
- Serve each person with some rice topped with the veggies and the fish. Garnish the dish with the garnishes.
