Introduction

This one-pot salmon and dill rice with peas is a simple, flavorful meal perfect for busy weeknights. Tender salmon cubes cook gently atop fragrant basmati rice infused with coriander seeds, complemented by a fresh yogurt-cucumber sauce. It’s a wholesome dish that requires minimal clean-up and delivers big on taste.

A white bowl holds a layered dish with fluffy white rice mixed with green peas as the bottom layer. On top, there are light pink cooked salmon chunks sprinkled with small green dill leaves and black pepper. On one side of the bowl, there is a creamy white sauce with a few dill leaves and black pepper on it. A yellow lemon wedge is placed near the edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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 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 cook for 10 minutes. The rice will continue cooking once the salmon is added.

Step 2: While the rice cooks, lightly crush the coriander seeds using a meat mallet or the back of a small saucepan. Rub the salmon cubes all over with the olive oil, then season generously with salt, pepper, and the crushed coriander seeds.

Step 3: Scatter the frozen peas evenly over the partially cooked rice. Arrange the seasoned salmon cubes on top of the peas and cover the pot. Cook for another 8 to 10 minutes, until the salmon is just cooked to medium and the rice is tender.

Step 4: Meanwhile, make the yogurt sauce by combining the Greek yogurt, chopped cucumber, grated garlic (if using), and 2 tablespoons of water in a small bowl. Mix well and season with salt and pepper to taste.

Step 5: Transfer the cooked salmon to four serving plates. Stir the chopped dill into the rice, season with salt, and fluff gently with a fork. Serve the rice alongside the salmon, with the yogurt sauce and optional lemon wedges on the side.

Tips & Variations

For a spicier kick, add a pinch of crushed red pepper flakes to the yogurt sauce.

Substitute frozen peas with fresh peas or chopped asparagus for seasonal variety.

If you don’t have Persian cucumber, use a regular cucumber, peeled and seeded, for a similar texture.

Make sure not to overcook the salmon; it should remain moist and tender.

FAQs

Can I use brown rice instead of basmati?

Yes, but brown rice requires a longer cooking time and more water. Adjust accordingly and check for doneness before adding the salmon to avoid undercooking.

What if I don’t have coriander seeds?

You can substitute with ground coriander powder. Use about 1 teaspoon and mix it with the seasoning for the salmon. It won’t have the exact texture but will still add a warm, citrusy flavor.