One Pot Salmon And Rice Recipes
20-MINUTE INSTANT POT SALMON AND RICE BOWL
This fresh, healthful and flavorful meal comes together perfectly in 20 minutes. The rice is seasoned with a bit of vinegar and sugar to mimic sushi rice and the salmon is steamed, so it stays moist and delicate. Make sure you let the pot rest for the full 8 minutes so the the rice has time to absorb all the liquid it needs.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
- Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.
ONE-POT SALMON AND RICE RECIPE
This one-pot salmon and rice recipe is perfect to whip up on a busy weeknight, and it'll leave you with minimal cleanup.
Provided by Kristen Carli,Mashed Staff
Categories Main Course, Dinner
Time 32m
Number Of Ingredients 12
Steps:
- In a large skillet with a lid, heat the olive oil and minced garlic over a low to medium heat until fragrant.
- Add the rice, chicken broth, lemon juice, 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Cover the skillet with the lid, and cook on low-medium for 15 minutes or until the broth is absorbed.
- Remove the lid, and stir in the unsalted butter to melt and combine.
- Place the sliced zucchini in a layer over the rice, then place the salmon filets over the zucchini. Sprinkle with remaining salt and pepper.
- Cover with the lid, and cook for 10 minutes.
- Remove from heat source, and allow to rest for 5 minutes, still covered.
- Uncover, sprinkle with the parsley and cilantro, and serve.
Nutrition Facts : Calories 1190 calories, Carbohydrate 57 g carbohydrates, Cholesterol 235 mg cholesterol, Fat 65 g fat, Fiber 1 g fiber, Protein 88 g protein, SaturatedFat 17 g saturated fat, ServingSize 0 g, Sodium 1130 mg, Sugar 2 g, TransFat 0 g
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- Mix the rice and 2 ⅓ cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.
- Meanwhile, slice the salmon on a diagonal into four ¾-inch-thick pieces. Season with ¼ teaspoon each salt and pepper.
- After the rice has cooked for 10 minutes, place the salmon on top. Cover and cook 7 minutes more.
- Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.
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