Description
This delightful one-pot salmon and dill rice recipe combines tender cubes of salmon with fragrant basmati rice, fresh dill, and peas for a perfect comforting meal. Enhanced with a cooling Greek yogurt and cucumber sauce, it’s an easy, balanced dish that requires minimal cleanup and bursts with fresh, vibrant flavors.
Ingredients
Scale
Rice and Salmon
- 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
- 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 and 2 ¼ cups of water. Bring the mixture to a boil over high heat. Once boiling, cover the pot, lower the heat to a gentle simmer, and cook for 10 minutes to partially cook the rice.
- Prepare the salmon: 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 extra-virgin olive oil, then season them evenly with kosher salt, black pepper, and the crushed coriander seeds for a fragrant coating.
- Combine peas and salmon: After the initial rice cooking time, scatter the frozen peas evenly over the rice surface in the pot. Next, arrange the seasoned salmon cubes on top of the peas and rice. Cover the pot again and continue cooking over low heat for 8 to 10 minutes until the salmon reaches medium doneness and the rice is fully tender.
- Make the yogurt sauce: In a small bowl, combine the Greek yogurt, finely chopped Persian cucumber, grated garlic if using, and 2 tablespoons of water. Mix thoroughly to blend all ingredients. Season the sauce with salt and pepper to taste, adjusting for balance and creaminess.
- Serve the dish: Carefully transfer the cooked salmon cubes to four individual serving plates. Stir the chopped dill into the cooked rice directly in the pot, season with salt, and fluff gently with a fork to blend the flavors. Spoon the dill-infused rice alongside the salmon on each plate. Serve warm accompanied by the cucumber yogurt sauce and optional lemon wedges for extra brightness.
Notes
- Rinsing the basmati rice removes excess starch and helps achieve fluffy, separate grains.
- Using a Dutch oven or heavy-bottomed pot ensures even cooking and prevents burning.
- Adjust the garlic quantity in the yogurt sauce depending on your preference for pungency.
- If fresh peas are available, you can use them instead of frozen for a sweeter taste.
- This recipe works well with other white fish fillets, but cooking times may vary slightly.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: salmon rice one-pot meal dill peas Greek yogurt sauce easy healthy
