Flaky, moist salmon with perfectly crisp skin, sitting on a bedĀ of creamy lemon rice. It might look fancy but it's a cinch to make, even on a weeknight.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Entree, Main Course
Cuisine: American, Italian
Keyword: Fish, healthy, rice, Seafood
Author: Emily Clifton - Nerds with Knives
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Ingredients
For the Lemon Rice
2tablespoonsolive oil
2medium leekswhite and light green parts only, washed well and diced (2 cups)
1large yellow oniondiced (1 1/2cups)
Coarse kosher salt and freshly cracked black pepper
2garlic clovesminced or grated
1 1/2cupsArborio or Carnaroli rice
1/2cupdry white wine
1/4cuplemon juicefrom about 1 large lemon
2teaspoonslemon zestfinely grated (from about 1 large lemon)
4cupslow-sodium chicken broth or water
3tablespoonsmascarpone or cream cheese
1/2cupgrated Parmesan or Pecorino
1/2cupfresh flat-leaf parsleychopped
For the Salmon:
2tablespoonsneutral oillike canola or grapeseed
46-ounce salmon fillets
Coarse kosher salt and freshly cracked black pepperto taste
Instructions
Heat the oil in a large skillet over medium heat. Add the leeks and onion along with a pinch of salt and cook, stirring occasionally, until just tender, 6 to 8 minutes.
Stir in the garlic and rice cook for 2 minutes, stirring to make sure rice is coated in a little oil. Add the wine, lemon juice, and zest and season with salt and pepper (we add about 1/2 teaspoon each) and cook, stirring, until the wine is absorbed, about 2 minutes.
Add the broth and bring to a boil. Reduce heat to low and simmer, uncovered, until the liquid has absorbed and the rice is tender, 18 to 20 minutes. Remove from heat and stir in cream cheese, Parmesan and parsley. Set aside while you cook the fish.
Pat salmon dry and season only the skin-side with salt. Heat oil in a cast-iron pan over medium-high; add salmon, skin-side down and gently press each fillet with a spatula to ensure even contact with the pan. Cook until the skin is crispy, about 3 minutes. Season the flesh side with salt and pepper, then flip and cook a further 1-2 minutes. Transfer lemon rice to a serving platter (or dinner plates) and top with salmon. Garnish with lemon slices and parsley, if desired.