Crispy salmon with Indian spices and jeweled basmati rice: a vibrant salmon recipe that is pretty when plated and delicious when devoured.
- 1 cup dry basmati rice, well rinsed, drained
- 4 Tbsp. extra-virgin olive oil, divided
- 4 (6-oz.) skin-on salmon fillets
- 1 tsp. paprika
- 1½ tsp. ground turmeric, divided
- 1 tsp. cumin, divided
- ½ tsp. coriander
- 1 tsp. kosher salt, divided
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- ¼ tsp. freshly ground black pepper
- Zest and juice of 1 orange
- ⅓ cup raisins or dried chopped apricots
- ⅓ cup sliced almonds or pistachios
- 3 Tbsp. chopped fresh mint, plus more for garnish
- Plain whole-milk Greek yogurt mixed with a splash of fresh orange juice for garnish
- Cook rice according to package instructions with a dash of salt, if desired. Set aside.
- Place salmon in a large, shallow dish. Coat with 1 Tbsp. of the oil. Place paprika, ½ tsp. of the turmeric, ½ tsp. of the cumin, coriander, and ½ tsp. of the salt in a small bowl; stir to combine. Rub spice mixture evenly over flesh of salmon. Let rest for 15 minutes at room temperature.
- Heat 2 Tbsp. of the oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 3 to 4 minutes, until shallot becomes translucent. Stir in remaining 1 tsp. turmeric, ½ tsp. cumin, ½ tsp. kosher salt, and ¼ tsp. black pepper. Cook 1 to 2 minutes, stirring often, until aromatic. Add rice to pan; stirring well to coat. Cook 5 to 7 minutes, stirring only occasionally to let rice slightly crisp on the bottom. Stir in orange zest and juice, raisins, almonds, and fresh mint. Set aside.
- In a separate large skillet, heat remaining 1 Tbsp. oil over medium-high. Add salmon fillets, skin-side down, and cook 4 to 5 minutes, undisturbed, until crispy. Flip and cook an additional 2 to 3 minutes, depending on thickness of fillets, until desired degree of doneness.
- To assemble, spread rice evenly on a serving platter. Top with salmon fillets and garnish with a dollop of Greek yogurt mixed with fresh orange juice (if desired) and fresh mint.
Serving size: ¼th of recipe Calories: 653 Fat: 27 gm Saturated fat: 5 gm Carbohydrates: 61 gm Sugar: 12 gm Sodium: 566 mg Fiber: 4 gm Protein: 41 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and on her blog, Dishing Out Health.