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Aromatic Salmon and Rice

Aromatic Salmon and Rice

Aromatic Salmon and Rice

Serve this dish for brunch or dinner, either warm at at room temp. It is also great cold the next day.


Juice from two limes
1 – 1 1/2 pounds salmon, skinned and de-boned
3 Tbsp oil
1/2 tsp turmeric
1/2 tsp cumin
1 tsp coriander
1 onion, finely chopped
1 cup uncooked rice
2 1/4 cups chicken or vegetable broth
1/2 cup finely chopped cilantro
4 hard-boiled eggs, cut into quarters

Preheat oven to 425. Put salmon in a baking pan and add 2 1/4 cups water and the lime juice. Cover the pan and poach salmon in the oven until cooked through, about 15 minutes.

While the salmon is cooking, warm oil in a pan and add spices. Add onion and saute until soft. Add rice and saute briefly then add broth. Bring to a gentle boil and cover, cooking until rice has absorbed the liquid and is soft. If the finished rice is going to sit for awhile, remove the lid and cover the pot with a dish towel, then place the lid back on top. (this will keep the rice moist)

Flake the salmon into small chunks. Stir it into the rice with the cilantro and eggs. Add salt to taste. Garnish with additional cilantro and lime wedges.


  • Add more of the spices listed or small amounts of additional spices like cinnamon or cardamom
  • Serve with sriracha hot sauce on the side
  • Instead of salmon, try the dish with shrimp that have either been boiled sauteed in oil
  • If you’re a cilantro hater, use basil instead

Recipe by Jennifer Meier and The (modern) Busy Girls’ Cookbook

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