Salmon with Mushroom Rice Pilaf
Salmon in a lemon butter sauce with a mushroom and rice pilaf and asparagus and peas.
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.
Nutrition
Calories: 350kcal
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