One-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
Scale
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