- Prep Time: 10 minutes
- Cook Time: 15 minutes
Lemon-Saffron Salmon With Dill Rice
Persian style rice with salmon combine nicely to produce a dish for healthy eaters. The rice and saffron solution can be scaled prior to service, leaving only the salmon to be cooked to order. Be sure to use good quality basmati and yoghurt. A great lunch and dinner menu addition for venues looking to reduce kitchen stress with labour light serving ideas.
Image and recipe courtesy bon appetit
- 4 x Pacific West salmon portion skin on
- 5 tbsp extra-virgin olive oil, divided
- 1 tsp Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- Freshly ground black pepper
- 1 tsp saffron threads
- 3 lemons, divided
- 1 cup dill leaves with tender stems
- 1 cup high-quality basmati rice
- ¼ cup parsley leaves with tender stems
- 1 cup plain thick yogurt (such as labneh, skyr, or Greek)
For the lemon-saffron salmon with dill rice
Preheat oven to 200°C. Pat the skin-on salmon fillets dry with a clean kitchen towel or paper towels. Place in a large baking dish. Drizzle with 2 tbsp extra-virgin olive oil and season all over with kosher salt and freshly ground black pepper. Rub salmon to coat and arrange skin side down. Crush 1 tsp saffron threads in a mortar and pestle until it’s mostly powder. Transfer to a small bowl and pour in 1 ½ tbsp warm water. Stir until an intense sunset-orange hue and most of the saffron is dissolved (it will look like little crimson dots floating in an orange pool). Cut 2 lemons in half and squeeze juice into bowl, using your hand or a sieve to catch any seeds. Pour liquid over salmon, then turn fillets skin side up. Let sit at room temperature at least 15 minutes or until you’re at a stopping point with the rice. While the salmon is marinating, make the rice. Using a chef’s knife, finely chop 1 cup dill leaves with tender stems as small as possible; set aside.
Place 1 cup high-quality basmati rice in a fine-mesh sieve and rinse under cold running water, using your hand to agitate rice until water runs mostly clear. Shake off excess water. Transfer rice to a rice cooker, add the appropriate amount of water (as per packet instructions) remaining 3 tbsp extra-virgin olive oil, 1 tsp Diamond Crystal or ½ tsp Morton kosher salt. Stir to combine with a wooden spoon. While the rice is cooking, cook the fish. Turn fillets skin side down and roast until exterior is opaque and interior is a light pink, 10-13 minutes. Coarsely chop ¼ cup parsley leaves with tender stems. Cut remaining 1 lemon into quarters. Spoon 1 cup yogurt into a bowl. Divide rice among plates and top with salmon; sprinkle parsley over. Serve with lemon wedges and yogurt alongside, as well as any leftover sauce in the baking dish.
For our lemon-saffron salmon with dill rice we use Pacific West’s skin on Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.Add to Favourites