Buttery Salmon Rice (one pot recipe!)

Ingredients

• 2 fillets Salmon Fillets (6‑oz each, skin on or off per preference)
• 1/2 tsp Salt (Kosher salt preferred)
• 1/4 tsp Black Pepper (Freshly ground)
• 1 cup Mushrooms (Sliced; button or cremini work well)
• 2 cloves Garlic (Minced)
• 1 cup Long Grain Rice (Rinsed until water runs clear)
• 2 tbsp Soy Sauce (Low‑sodium preferred)
• 2 cup Chicken or Vegetable Stock (Homemade or store‑bought; low sodium)
• 2 tbsp Unsalted Butter (Cut into small pieces)
• 1 tsp Lemon Juice (Freshly squeezed)
• 1 tbsp Miso Paste (White or yellow miso)
• 1 tbsp Chives (Finely chopped)
• 1 tbsp Fresh Dill (Finely chopped)

Instructions

1. Season the Salmon

   Pat the salmon fillets dry with paper towels, then sprinkle both sides with salt and black pepper.

   Time: PT2M

2. Pan‑Fry the Salmon

   Heat the non‑stick skillet over medium‑high heat, add a splash of oil, and place the salmon skin‑side down (if skin on). Cook 3 minutes, then flip and cook another 3 minutes until golden and just cooked through.

   Time: PT6M

   Temperature: Medium‑high

3. Set Salmon Aside

   Transfer the cooked salmon to a plate and set aside while you build the rice base.

   Time: PT1M

4. Sauté Mushrooms and Garlic

   In the same skillet, add a little more oil if needed, then add sliced mushrooms and minced garlic. Sauté 2‑3 minutes until mushrooms are softened and garlic is fragrant.

   Time: PT3M

   Temperature: Medium

5. Toast the Rice

   Add the rinsed rice to the skillet, drizzle soy sauce over it, sprinkle a pinch of black pepper, and stir to coat the grains. Cook 2 minutes, allowing the rice to lightly toast.

   Time: PT2M

   Temperature: Medium

6. Simmer with Stock and Finish Cooking

   Pour the stock into the pot, place the salmon fillets back on top, cover with the lid, and reduce heat to low. Simmer for 15 minutes until the rice is tender and has absorbed the liquid.

   Time: PT15M

   Temperature: Low

7. Prepare Miso‑Butter Sauce

   While the rice cooks, melt butter in a small bowl over low heat or in the microwave. Whisk in lemon juice, miso paste, chopped chives, and dill until smooth.

   Time: PT3M

   Temperature: Low

8. Plate and Drizzle

   Fluff the rice gently, place the salmon on top, and drizzle the miso‑butter sauce over the entire dish.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

45g

Fat

20g

Fiber

2g