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One Skillet Salmon & Rice

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Ingredients Method

Ingredients
  

  • 4-6 6oz Salmon Fillets Bonus points for Sockey
  • 3 tbsp Herb de Provence I use Penzey's
  • 3 tbsp Olive Oil Divided
  • 1 Green Bell Pepper Diced
  • 1 Red Bell Pepper Diced
  • 1 Large Leek Thinly sliced
  • 4 cloves of Garlic thinly sliced or minced
  • 1 tsp Better than Bouillon Roasted Chicken Sub with Knorr or Maggi chicken bouillon
  • 1 tsp Turmeric
  • 1 tsp Hot Sweet Paprika
  • 1 and 1/2 cup Long Grain Rice
  • 3 cups Chicken Broth
  • 2 tsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 1 handful torn parsley to garnish

Method
 

  1. Season your fillets with salt and pepper on the skin, and the salt, pepper, and and herb de provence on the flesh.
  2. Get your 1tbsp of olive oil going in a large skillet (for which you have a lid), and sear the salmon on both sides - No more than 2-3 minutes (they're going to keep cooking with the rice). You're just looking for crispy skin and some good color.
  3. Pull 'em and set them aside.
    4. If you've got the icks about salmon skin, you should be able to just peel 'em right off at this point, but if you do, give a little more herb and salt on the bottoms and then maybe another 30 seconds in the pan.
  4. In that same skillet, drop your heat down to a medium and add in the rest of your olive oil, because now it's time for the peppers and leeks/shallots/onions (whichever you chose) to get their sauté on.
  5. Once your onion is getting translucent (prolly 4-5 minutes), add in your garlic and give those a minute or so to get all aromatic.
  6. Toss in your rice, your bouillon, paprika, turmeric, and a little salt & pepper and toss to combine.
    7. Let that color get all through the rice, and let that rice start to toast (you'll see the color darken to a richer yellow).
  7. Add in your broth and the lemon zest, and then bring that to a hearty simmer (you don't need a full boil).
  8. Lovingly place your salmon fillets atop the rice, cover and let it ride on low for about 18-20 minutes.
    9. Your rice should be fully cooked through (try a bite, you made it after all) and the salmon should be nice and flakey. This is where the sockeye shines, because you'll get these incredible, buttery flakes.
  9. Drizzle your lemon juice over the whole skillet, and transfer to the table.
  10. Use a spatula to lift under the rice beneath salmon to plate, and top with parsley or snipped chives.