DELICIOUS Rice with Salmon & Vegetables | Quick & Healthy Recipe

salmon

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still offers good flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and works well for cooking.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

chicken broth

💰Cheaper: vegetable broth

Vegetable broth is a cost-effective alternative for flavor.

Finely dice one small onion.

Roughly chop six cloves of garlic.

Finely chop one peeled carrot.

Finely chop one small zucchini.

Pat two 7-ounce salmon fillets dry with paper towels.

Season the salmon with sea salt and freshly cracked black pepper on one side.

Cut each salmon fillet into small bite-sized pieces.

Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

After heating the olive oil for about one minute, add the pieces of salmon and lightly sauté for 1-2 minutes until slightly cooked.

Remove the salmon from the pan, cover it with foil, and set aside.

In the same pan, add all the chopped vegetables and mix to coat them in the olive oil and rendered fat from the salmon.

Continuously mix the vegetables for about 3 minutes until lightly sautéed, without browning them.

Add 1 teaspoon of sweet smoked Spanish paprika and mix to coat the vegetables evenly.

Add 1/2 cup of tomato sauce and season with sea salt and a dash of freshly cracked black pepper, then mix everything together.

Simmer for a couple of minutes until the tomato sauce slightly thickens.

Add 3 cups of vegetable broth and pinch in 1/4 teaspoon of saffron threads.

Turn the heat from medium to high and bring the broth to a boil.

Measure out 1 cup of Spanish round rice and add it to the pan, mixing it in once.

Place the lid on the pan and lower the heat to low medium, simmering for about 10 minutes or until most of the broth is absorbed by the rice.

After 10 minutes, remove the lid and add the sautéed salmon pieces evenly on top of the rice.

Replace the lid and simmer for another 5 minutes or until all the broth has been absorbed.

After a total cooking time of 15 minutes, remove the pan from heat and gently fluff the rice with a fork.

Transfer some rice into a serving dish and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens