Photos of Quick Salmon, Preserved Lemon & Olive Pilaf Recipe
How To Make Quick Salmon, Preserved Lemon & Olive Pilaf
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Serves:
Ingredients
- 4 salmon fillets
- 1 preserved lemon, finely chopped
- 1 cup green olives, sliced
- 2 cups basmati rice
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
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Add the cumin and coriander to the skillet and cook for an additional minute.
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Add the rice to the skillet and stir to coat it with the spices and oil.
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Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for about 15-20 minutes until the rice is cooked and the liquid is absorbed.
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While the rice is cooking, season the salmon fillets with salt and pepper.
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Heat another skillet over medium-high heat and add a drizzle of olive oil. Cook the salmon fillets for about 3-4 minutes on each side, until cooked through.
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Stir in the preserved lemon and olives into the cooked rice.
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Serve the salmon on top of the pilaf and garnish with fresh parsley.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 80mg
- Sodium : 1154mg
- Total Carbohydrates : 44g
- Dietary Fiber : 3g
- Sugar : 1g
- Protein : 28g
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