This One Pan Salmon and Rice makes a great weeknight supper recipe. Soft flaky salmon cooked over lemon cardamom rice with almonds and barberries. What’s not to love. Recipe Suitable for people following a gluten-free free diet.
Delighted to have teamed up with Iceland Foods to bring you this recipe. Although it is a sponsored partnership, all opinions are my own.
Finally, I post this. Seriously, this is a finally kind of post. Because I have wanted to make this One Pan Salmon and Rice for at least 2 years. And I am not exactly sure why it took me so long.
Ok, well maybe I am a little sure. I was worried about not getting the salmon right in this. Now you might find this a little bit strange but I sometimes have insignificant worries that I build up into very big things.
Take my fear of piping cupcake, I am so worried that I will mess them up that I completely avoid them, instead of just practising. Same with this dish – I could not work out how the Salmon and Rice flavour combo would work, so I just kept putting it off.
I finally did it – and guys the one pot salmon and rice dish was really, really good. The lemon cardamom rice worked well especially with the extra flavour from the barberries and almonds. And the fish.
And the salmon – which was cooked to flaky perfection in just 8 mins. The salmon / citrus / warming spice combination just works.
One Pan Salmon and Rice Tools
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
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Here are some of the items you will need to make this recipe.
How To Make Salmon and Rice
Step 1. Mix the sugar and water in a small pan over medium heat until the sugar dissolves. Switch off the heat, stir in the barberries and allow them to soak.
Step 2. In a frying pan, cook the onion, cardamom, and cloves until the onion starts caramelizing.
Step 3. Add in the rice, salt, lemon zest, the drained barberries and boiled water to the pan.
Step 4. Cover the pan, and cook over very low heat for 35 mins till the rice is soft.
Step 5. 8 mins before the rice is done add in the salmon, cover the rice and cook till done.
Step 6. Switch off the heat and let sit for 5 mins before stirring in the chopped dill and toasted almond flakes.
What Sauce Goes With Salmon and Rice
Great question. This really is up to you. In this recipe, you don’t really need a sauce but if you do then a simple dill yoghurt would make a great addition. Alternatively, you can serve it with a Green Goddess Dressing.
What to Serve With One Pan Salmon and Rice
And check out the Lime coconut and sweet potato bake for more salmon recipes.
Thank you for reading my one pot salmon and lemon cardamom rice recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
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One Pot Salmon With Lemon Cardamom Rice
- 30 g 1oz sugar
- 3 tbsp water
- 30 g (1oz) barberries
- 10 cardamom pods, split
- ⅓ tsp whole cloves
- 1 tbsp olive oil
- 1 large onion finely diced
- 300 g (10.5oz) basmati rice
- 550 ml (2.1 cups) hot water
- ½ tsp lemon zest
- 6 frozen salmon fillets defrosted
- Chopped mixed herbs
- 3 tbsp chopped dill
- 2 tsp toasted almond flakes
- Mix the sugar and water in a small pan over medium heat until the sugar dissolves. Switch of the heat, stir in the barberries and allow them to soak.
- Heat the olive oil in a pan, over medium heat, add the onion, cardamom, cloves and cook for up to 15 mins, stirring occasionally, until the onion starts caramelizing.
- Add in the rice, salt, lemon zest, the drained barberries and mix them in followed by the boiled water to the pan.
- Cover the pan, and cook over very low heat for 35 mins till the rice is soft.
- 8 mins before the rice is done add in the salmon, cover the rice and cook till done.
- Switch off the heat and let sit for 5 mins before stirring in the chopped dill and toasted almond flakes and serve.
So what made me finally do it, well a little #schooloffish event………..
A fortnight ago I was invited by Iceland foods, with a few other bloggers to London. Why? Because they wanted to show us their new flagship shop, and to demonstrate the quality of their fish, with a trip to Cactus Studios – the set of Saturday Kitchen and the home of Michael Roux Jr’s cookery school.
Of course, now being a country girl, being put up for the night in a cool hotel in Clapham was a fantastic treat. A lovely place, and it would be perfect for a romantic trip to London (hint hint).
So – the first thing we saw was Iceland’s new flagship shop. Now I have never really thought about supermarket design – supermarkets are just places to go to, to get food. But this place – wow. They have really thought about the experience of the shopper. The layout of the shop just makes life that little bit easier.
For example, the frozen fish are in shelves, raised up and arranged so you can see exactly what you want, without having to bend down; without having to scramble through a chest freezer. And the way they’ve arranged the wine too – it shows off their great range and the way it is laid out makes it far easier to choose than the usual quite cramped supermarket wine shelves.
Plus, this new shop has a huge range of fresh fruit and veg. Although frozen food is usually fresher than ‘fresh’ (frozen peas for example have all been frozen within two hours of being picked), there are some foods that you can’t eat frozen, or like red peppers, are used for different things when fresh or frozen. The guys at Iceland Foods know this, and so this is why they’ve expanded their fresh fruit & veg section.
And they’ve launched new products too. The one thing everyone was talking about was their mac and cheese pizza. Sounds a bit weird but I’ve tried one, and they are gooooood. Next on my to try list are the frozen avocadoes and rainbow vegetable fries.
So – impressed with the shop, we then trooped over to learn about cooking fish. I’ve said this before but every time I hear it, it impresses me – how frozen fish is frozen the day it is caught, while fresh fish may in fact be ten days old by the time you buy it.
We had a fantastic afternoon being shown how to make dish after dish by Iceland’s Head Chef Neil Nugent. He explained not only how to cook each dish but also gave us valuable tips on how to, for example defrost fish easily and cleanly (put it on a j cloth – that stops any liquids spreading, and can be chucked in the wash afterwards).
He took us through deep frying (delicious cod goujons) baking en papillote (which I’d read about but have never tried – now I can see how easy it is, so will do soon); poaching (which I had been nervous of – nerves lost now); grilling (wow that trout was good); pan griddling (I love this); pan frying and steaming (something I really should do more of – it is so easy and preserves so much of the flavour, goodness and succulence of fish).
One of the great things with the ingredients that Neil was cooking with is that the guys at Iceland have dealt with all the things like scales and gills and fins for you – their frozen fish is ready to cook, so all you have to do is defrost it, choose your recipe and get going.
The one pot salmon with lemon cardamom rice was inspired by all I was taught on the day. Read it, and remember, now you have no excuse not to cook delicious fish – so get out, get some fish from Iceland Foods, and get cooking!
PS – allow me to have a massive fangirl moment here and thank the Iceland chefs who having heard of my fear of piping cupcakes, gave me a quick one-on-one lesson. The plus is that I know understand how to do them. The hmmmmmm bit is I was absolutely terrible at it, but I am now inspired to set aside a weekend to improve my skills. Watch this space. Thanks Iceland Foods.