This One-Pan Salmon Rice Dinner is perfect for a busy weeknight, yet it’s bold enough for a relaxed weekend lunch. Either way, it’s filled with so many great flavors, easy to make and done in about 30 minutes. Serve it next to a garden salad and a bottle of Spanish wine for a complete meal.
For the rice, I used long-grain rice. But you can use any type of rice you like or whatever you have on hand. Just make sure to check the package instructions. That way, your liquid-to-rice ratios and cooking times are right on the money.
For the salmon, I used canned salmon in water. You can also use fresh salmon if you like. Just pan fry and break up into small bite-size pieces. Other great canned seafoods that work with this rice are: canned tuna, canned sardines, or even canned mackerel.
TIPS & TRICKS to Make this Recipe: This dish will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. When reheating, if you see the rice is too dry, just add in a splash of broth or water.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
GOLDEN SAFFRON
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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Watch the Video Below on How to Make this One-Pan Salmon Rice Dinner
One-Pan Salmon Rice Dinner
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 4 cloves garlic
- 1 red bell pepper
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 2 tomatoes
- 2 cups vegetable broth 480 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup long grain rice 190 grams
- 1/3 cup frozen peas 55 grams
- 1 can salmon 6 oz / 170 grams
- sea salt & black pepper
- fresh parsley
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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While the oil is heating, finely chop the onion, roughly chop the garlic and finely chop the red bell pepper
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Add the cut vegetables into the hot fry pan, mix continuously, after 3 to 4 minutes and they're lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer
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Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the broth and saffron, raise to a high heat and give it a gentle mix
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While the broth is heating, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 to 2 minutes
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Once the broth comes to a boil, add the rice, give it a mix so everything is evenly distributed, then place a lid on the pan and lower to a low-medium heat
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In the meantime, drain the can of salmon into a fine sieve with a bowl underneath and gently flake the salmon
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After cooking the rice for 15 minutes, that's about 3 minutes shy of the rice being fully cooked (check package instructions on rice), add in the frozen peas, all evenly spaced out, place the lid back on the pan and simmer for 3 to 4 more minutes or until the peas are tender, then remove from the heat
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Add in the drained salmon, using a fork gently fluff the rice, this is to help separate the grains of rice and to ensure all the ingredients are well mixed together
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Serve directly out of the pan or transfer into serving dishes, garnished with fresh parsley, enjoy!
Recipe Notes
Get the Golden Saffron and Spanish Paprika I used to make this Recipe
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