One Pan Killer Crack Salmon and Rice
This killer crack salmon and rice is going to be your new favorite gourmet one pan dinner. It's got all the great flavors!
Ingredients
- 4 (6 oz) pieces (.70 kg) wild salmon fillets
- salt, garlic powder, onion powder + paprika, to taste
- 1 tbs sesame oil, (or olive oil)
- 1 tbs butter, (or oil)
- 1 large shallot, sliced thin
- 10 oz (280 g) baby Bella mushrooms, sliced
- 2 medium carrots, julienned
- 3 cups (210 g) green cabbage, cut into strips
- 4 cloves garlic, minced
- 1 cup (185 g) Basmati rice, uncooked
- 1 tsp each salt, garlic powder, onion powder + paprika
- 3 cups (0.70 l) low sodium chicken broth
Killer Crack Sauce:
- 2 tbs toasted sesame oil
- 2 tbs Tamari sauce, (or soy sauce)
- 2 tbs honey
- 1 tbs ginger paste
- 1 clove garlic, minced
- 1 tsp sesame seeds
Instructions
- Pat your salmon pieces dry with a paper towel. Season the tops with salt, garlic powder, onion powder and paprika generously. Heat 1 tbs olive oil in a deep skillet on medium-high. Once the pan is hot, add in the fillets, skin side down. Cook for 2 minutes and then flip them all over. Sear for another 2 minutes on medium heat and then remove from the pan and set aside covered.
- Wipe down your pan with a paper towel. Add in the butter and shallot and sauté for 1 minute. Add in the mushrooms, carrots and cabbage and sauté for 3-4 minutes (or until the cabbage has softened). Stir in the garlic for 30 seconds, then stir in the rice and the seasonings for 1 minute. Pour in the broth and stir. Bring to a boil and then reduce heat to a simmer. Add the salmon pieces to the top of the rice and cover the pan and cook for 18-20 minutes on low heat.
Killer Crack Sauce:
- While the dish cooks, make the sauce: In a small bowl, whisk together all of the ingredients for the sauce. Taste and adjust to your palate, if needed. Drizzle the sauce on top of the salmon when you're ready to serve.
- Optional garnish: chopped scallions + toasted sesame seeds
Notes
You may also like these Killer Crack Salmon Muffins
- Store leftovers in an airtight container in your fridge for 3 days.
- If you're DAIRY FREE, make sure you swap out the butter for vegan butter or sesame oil or olive oil.
- You can use any small onion you prefer.
- You can use any broth you prefer, like vegetable or seafood stock.
- For the sauce, if you don't have honey, you can use maple syrup.
- My rice cooked in exactly 20 minutes with 3 cups broth. Check your rice at 18-20 minutes, if it's still not cooked, and its dry, add in a touch more broth and cover it up and cook another few minutes.
Calories: 410kcal, Carbohydrates: 60g, Protein: 11g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 619mg, Potassium: 778mg, Fiber: 4g, Sugar: 14g, Vitamin A: 5235IU, Vitamin C: 23mg, Calcium: 81mg, Iron: 2mg
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