Rice to the Occasion
Pan-Seared Salmon with Tomato-Garlic Rice Pilaf
55 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeSoy-free
Herb's take
Classic Mediterranean flavors meet the weeknight rush: juicy tomatoes, garlicky rice, and crispy-skinned salmon, all in one pan. You’ll master rice pilaf and learn why timing is everything when combining acids and fish.
Ingredients
Yield
4
Instructions
- 01Pat the salmon fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- 02Heat 1 tbsp olive oil in a large skillet over medium-high. Place salmon skin-side down and cook for 3-4 minutes, until the skin is crisp and the fillets release easily. Flip and cook 2 minutes more. Transfer to a plate; tent with foil to keep warm.
- 03Reduce heat to medium. Add remaining 2 tbsp olive oil to the same skillet. Stir in onion and cook for 3 minutes until translucent. Add garlic and cook 1 minute until fragrant.
- 04Add the rice. Stir constantly for 2 minutes to coat grains and toast lightly.
- 05Stir in diced tomatoes, oregano, paprika, remaining 3/4 tsp salt, and remaining 1/4 tsp black pepper. Cook 2 minutes, letting the tomatoes release their juices.
- 06Add water and bring to a boil. Reduce heat to low, cover, and simmer for 16-18 minutes until rice is tender and liquid is absorbed.
- 07Remove from heat. Let pilaf rest, covered, for 5 minutes.
- 08Fluff the rice with a fork. Arrange salmon fillets on top, skin side up, to gently rewarm for 2 minutes. Serve straight from the skillet.
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