It’s hard to believe that a dish this easy – and with so few ingredients – can be this delicious too!
All of the ingredients are cooked and layered in a large pan, making for a dish that comes together quickly and with minimal prep and clean up!
And don’t skip brining the salmon in salt water – this ensures perfectly cooked fish every time, that is never dry!
One Pan Salmon and Rice:
- 2 tablespoons kosher salt
- 1 pound salmon fillets
- 2 large eggs
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup basmati rice, rinsed
- 1/4 cup fresh parsley leaves
- Salt and pepper
- Lemon wedges, for serving
Place the salt in a Ziploc bag and pour 2 cups of water over to dissolve. Add the salmon, seal the bag and refrigerate for at least 30 minutes (or up to overnight).
Place the eggs in a small pan with water to cover by one inch. Bring to a boil, remove from heat, cover and let sit for 7 minutes. Rinse the eggs under cold water and remove the shells. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the rice, a large pinch of salt and stir for 2 minutes. Add 2 cups of water, bring to a boil and reduce heat to low. Cover and cook for 15 minutes. Add the salmon to the pan, cover again and cook for 10 – 12 minutes or till the salmon is done to your liking. Use a fork to break the salmon into large pieces and fluff the rice. Divide between 2 serving bowls. Halve the eggs and add to the bowls, garnishing with the parsley leaves and lemon wedges and seasoning to taste with salt and pepper.