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Pan-fried salmon and rice pilaf

One -pan Salmon and Rice

Looking for new ideas for dinner and have 30 minutes to spare? Try this simple yet delicious salmon and rice pilaf combination which is sure to be a hit every time. Apart from being easy to make, this dish is packed with lots of nutrients, as salmon has been proven to have excellent health benefits.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 120g Salmon fillets, skin on
  • 1/2 Tbsp Vegetable oil
  • 1 Tbsp Butter
  • 2 cups Basmati rice
  • 4 cups Water
  • 1 medium Onion diced
  • 3 Garlic cloves minced
  • Mixed bell peppers diced
  • 1 large Tomato chopped
  • A handful of fresh coriander chopped
Seasoning
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Paprika
  • 1/2 tsp Cajun
  • 1/2 tsp Dried parsley
  • 1/2 tsp Dried oregano
  • Dash White Pepper
  • Salt
  • 1 Beef cube

Method
 

  1. Combine all the seasoning in a small bowl and season the salmon fillets with half of the seasoning mix
  2. Heat the oil in a large skillet on medium-high heat and sear the salmon skin-side down for about 2 minutes on each side or until cooked to your liking. Set the fillets aside
  3. In the same skillet, melt the butter and add the diced onion and garlic. Sauté until the onions are translucent and garlic is fragrant
  4. Add the mixed peppers and cook until crisp tender
  5. Add the tomatoes, coriander and the remaining seasoning along with a crushed beef cube. Cook until the tomatoes begin to break down
  6. Add the washed rice, salt and toast for about 1 minute. Pour in the water, stir well and let it come to a boil. Once boiled, reduce the heat to low and cover with a lid or aluminium foil and let it simmer for 20 minutes
  7. Uncover the rice and fluff it using a fork. Serve hot with the salmon and enjoy!