Steamed Salmon with Lemongrass Pilaf

One pot, light, and healthy Lemongrass Salmon Pilaf. Delicious, family-friendly, and a healthy salmon recipe!

Let’s get this started in a pretty clear way: one pot, healthy, complete meal, and easy to make. Sold yet? Because it’s also super tasty. This is one of those recipes that is fairly hands off but turns out superbly. A perfect midweek kind of meal. Full disclosure though, the rice takes a little while to cook … as rice tends to do.

I also won’t forget to mention that this is the first time the minis enjoyed lemongrass! Hurrah! My fifth attempt and Baby I totally went for it. Z on the other hand required a large dollop of plain yogurt to bring her around. Whatevs, this is a clear win in my books. Now, back to getting them onboard with turmeric.

I really liked that I can chop the rest of the vegetables and salmon while the rice is cooking. There’s not much prep and the other prep can be done while part of the dish is being made.

* photos were updated February 2018. 

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Lemongrass Salmon Pilaf

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

One pot, light, and healthy Lemongrass Salmon Pilaf. Delicious, straightforward to make, and family-friendly!

Course: Main Course

Cuisine: Thai

Keyword: easy salmon recipe, salmon recipe

Servings: 4 servings as a main

Author: Samantha

Ingredients

• 1 stalk lemongrass
• 40 grams (approx. 3" piece) ginger, peeled
• 2 cloves garlic, peeled
• 1 small shallot
• 2 tbsp olive oil
• 3 cups chicken stock
• 800 grams (approx. 1.8 lbs) skinless boneless salmon
• 1 larger red bell pepper
• 1 cup cilantro leaves
• 1 cup Thai (or regular) basil leaves
• 2 green onions (scallions)
• 1 red chili, thinly sliced (optional)
• soy sauce or coconut aminos to serve

Instructions

1. Place the lemongrass, ginger, garlic, and shallot in a food process (or small blender) and process until finely chopped.

2. Heat the oil in a large heavy skillet or pan over medium heat. Add the lemongrass mixture and cook, stirring for 4 minutes. Add the rice and stir to combine. Add the stock and bring to a boil. Cover with a tight fitting lid and reduce the heat to low. Cook undisturbed for about 30 minutes until rice is almost done.

3. Place the red pepper slices and then the salmon on top of the rice mixture, cover and let cook for about 5-7 more minutes depending upon the thickness of your fillet salmon pieces.

4. Top the dish with cilantro, basil, green onion, and chili (if using).

   Serve with soy sauce or coconut on the side on the side.

Adapted from Donna Hay Magazine, Issue 75

Enjoy! xo