One-Pot Salmon and Dill Rice With Peas Recipe
Introduction
This one-pot salmon and dill rice with peas is a simple, flavorful meal perfect for busy weeknights. Tender salmon cooks gently atop fragrant basmati rice, while a refreshing yogurt sauce adds a cool contrast. It’s an easy, wholesome dish that comes together with minimal fuss.
Ingredients
- 1 ½ cups (10 ounces) basmati rice, rinsed and drained
- 2 teaspoons coriander seeds
- 1 ½ pounds skinless salmon fillet, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper
- ½ cup frozen peas
- ¾ cup plain Greek yogurt
- ¼ cup finely chopped Persian cucumber
- ¼ teaspoon finely grated garlic (optional)
- ½ cup chopped dill
- Lemon wedges (optional), for serving
Instructions
- Step 1: In a large Dutch oven, combine the rinsed basmati rice with 2 ¼ cups of water and bring to a boil over high heat. Once boiling, cover, reduce heat to low, and cook for 10 minutes. The rice will continue to cook later when the salmon is added.
- Step 2: While the rice is cooking, lightly crush the coriander seeds using a meat mallet or the back of a small saucepan. Rub the salmon cubes all over with olive oil, then season with salt, pepper, and the crushed coriander seeds.
- Step 3: Scatter the frozen peas evenly over the rice in the pot. Arrange the salmon cubes on top of the peas. Cover the pot and cook until the salmon is cooked to medium and the rice is tender, about 8 to 10 minutes.
- Step 4: Meanwhile, prepare the yogurt sauce. In a small bowl, combine the Greek yogurt, chopped cucumber, grated garlic (if using), and 2 tablespoons of water. Mix well, then season with salt and pepper to taste.
- Step 5: When the salmon and rice are done, transfer the salmon pieces to four serving plates. Stir the chopped dill into the rice, season with salt, and fluff the rice with a fork. Spoon the herbed rice alongside the salmon. Serve warm, with the yogurt sauce and lemon wedges on the side if desired.
Tips & Variations
- For a citrusy twist, add lemon zest to the rice before cooking.
- Swap out peas for fresh or frozen green beans if preferred.
- Use fresh garlic instead of grated for a stronger flavor in the yogurt sauce.
- Make it spicier by mixing a pinch of cayenne pepper into the salmon seasoning.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice moist. The yogurt sauce is best served fresh but can be kept separately in the fridge for up to 1 day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, but cooking times may vary. Basmati rice is recommended for its texture and aroma, while shorter-grain rice might become softer and stickier.
How do I know when the salmon is cooked through?
The salmon is done when it flakes easily with a fork but still looks moist and slightly translucent in the center. Cooking it to medium ensures it stays tender and juicy.
PrintOne-Pot Salmon and Dill Rice With Peas Recipe
A flavorful and comforting one-pot meal featuring tender salmon cubes cooked over fragrant basmati rice with peas, enhanced by aromatic coriander seeds. Served with a refreshing dill-infused rice and a cool Greek yogurt cucumber sauce, this dish brings together a delightful balance of textures and fresh flavors perfect for an easy yet elegant weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 ½ cups (10 ounces) basmati rice, rinsed and drained
- 2 teaspoons coriander seeds
- 1 ½ pounds skinless salmon fillet, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper, to taste
- ½ cup frozen peas
Yogurt Sauce
- ¾ cup plain Greek yogurt
- ¼ cup finely chopped Persian cucumber
- ¼ teaspoon finely grated garlic (optional)
- 2 tablespoons water
- Kosher salt and pepper, to taste
Garnish
- ½ cup chopped fresh dill
- Lemon wedges (optional), for serving
Instructions
- Cook the rice: In a large Dutch oven, combine the rinsed basmati rice with 2 ¼ cups of water and bring to a boil over high heat. Once boiling, cover the pot, reduce the heat to low, and let it cook undisturbed for 10 minutes. This partially cooks the rice before adding the salmon.
- Prepare the salmon: While the rice is cooking, lightly crush the coriander seeds using a meat mallet or the back of a small saucepan to release their aroma. Rub the salmon cubes all over with the olive oil, then season generously with kosher salt, pepper, and the crushed coriander seeds.
- Add peas and salmon: Evenly scatter the frozen peas over the partially cooked rice, then carefully arrange the seasoned salmon cubes on top. Cover the pot again and continue cooking on low heat for an additional 8 to 10 minutes until the salmon is cooked to medium and the rice is fully tender.
- Make the yogurt sauce: In a small bowl, combine the plain Greek yogurt, finely chopped Persian cucumber, grated garlic if using, and 2 tablespoons of water. Mix well to create a smooth sauce; season with salt and pepper to taste.
- Finish and serve: Remove the salmon carefully and transfer to four serving plates. Add the chopped dill to the cooked rice, season with salt, and fluff the rice gently with a fork. Spoon the dill rice alongside the salmon on each plate. Serve warm with dollops of the yogurt-cucumber sauce and lemon wedges on the side, if desired.
Notes
- Rinsing the basmati rice thoroughly before cooking helps remove excess starch and prevents the rice from becoming gummy.
- Crushing the coriander seeds just before use releases their essential oils for maximum flavor.
- You can substitute Persian cucumber with regular cucumber, but remove seeds to maintain the yogurt sauce texture.
- The yogurt sauce is optional but adds a refreshing contrast to the warm salmon and rice.
- Adjust salt and pepper according to personal preference, especially if using salted butter or seasoning.
- Using a heavy-bottomed Dutch oven ensures even cooking and prevents sticking.
Keywords: one-pot salmon recipe, dill rice with peas, easy salmon dinner, coriander salmon, Greek yogurt sauce, healthy one-pot meals
