Wild Salmon With Edamame Cauliflower Rice Recipes

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WILD SALMON AND ROMANESCO PILAF



Wild Salmon and Romanesco Pilaf image

Made entirely in one-dish, this nutritious skillet supper layers almond-studded basmati rice, tender florets of romanesco (a relative of both broccoli and cauliflower), and buttery fillets of heart-healthy salmon. Fresh lemon, dill, and cilantro brighten the plate.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely diced
1 cup basmati rice, well rinsed
1/2 cup slivered almonds, toasted
Kosher salt and freshly ground pepper
1 head romanesco or cauliflower, cut into 1-inch pieces
4 skinless wild-salmon fillets (each 5 ounces)
1 lemon
1/4 cup chopped fresh dill
1/4 cup chopped fresh cilantro leaves

Steps:

  • Preheat oven to 400°F. Heat oil in a large straight-sided skillet over medium. Add onion; cook, stirring, until tender, about 6 minutes. Add rice; cook, stirring, 2 minutes. Stir in 2 cups water, almonds, and 3/4 teaspoon salt; season with pepper.
  • Bring to a boil, then reduce heat to low and cover; cook 5 minutes. Remove lid; add romanesco in an even layer and season with salt. Cover; continue cooking until rice and romanesco are tender, 10 minutes.
  • Uncover skillet; remove from heat. Season fish with salt and pepper; nestle into rice mixture. Drizzle fish and romanesco with oil; bake in oven until fish is just cooked through, 7 to 9 minutes. Using a zester, finely grate lemon zest over fish; sprinkle with herbs. Transfer fish to plates. Fluff rice mixture with fork; serve with fish and lemon wedges.

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