Salmon and Wild Rice

My family and I are fan of seafood. Me obviously, because I’m from Northern part of Iran and Caspian Sea. When I say seafood is not the same as worldwide. It’s more fish, smoked fish, fish eggs. My mom use to make smoked salted fish as ac side dish for most of our food. Salmon is not really popular in Iran but now it’s our favorite one and this recipe is the best I found even for someone who doesn’t like seafood! This is easy and count as diet food.

Wild salmon is the best option or farmed raised without antibiotics. I recommend don’t go with farmed salmon.

 

 

 

Prep Time; : 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Course: Entree, Seafood

Cuisine:International

Servings: 6

Ingredients

Sauté

1 tbsp Paprika

1/2 tbsp Chili powder

1 tbsp Lemon Pepper powder

1 tsp Garlic powder

1 tsp Onion powder

1/2 tsp Somaq (buy from Persian store)

1/2 tsp Golpar

1/2 tsp Turmeric

Salt and pepper to taste

2 tbsp Apple cider vinegar or lemon juice or Red wine vinegar

2 tbsp Canola oil

Safran is optional

2 cups rice

How to Make

Mix all the ingredients to make the sauté. In a baking pan put a aluminum foil and marinade the fish with the sauté and cover with foil. Let it rest in fridge for at least 2 hours.

Preheat the oven on 450 and bake for 20 minutes, then broil it for 10 more minutes but watch it. We don’t want it burns, do we?:)

Rice

Best rice for this salmon is a blend of four rice: White rice, Brown rice, Red rice and Wild rice. Wash the rice and add water until a layer of 2 inches water on top of that and cook it with oil and salt. For crispy bottom look my rice recipe here….

I serve this food with fried sweet potatoes, steamed vegetables and grilled orange.

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