Salmon has become a staple in our house. It’s good for you, it’s a nice change of pace from beef, pork and chicken and it tastes good – most any way you prepare it.
I bought a pound and a half filet this week and decided to experiment – slightly. I decided to make Salmon Pilaf. It sounds exotic, but it’s really not. I simply baked the Salmon on a nice bed of Rice Pilaf.
According to the experts, Pilaf is actually a cooking method where the rice is cooked first in some garlic and onion (or other aromatics like shallot or fennel) and then finished in a cooking liquid, like water or stock for more flavor. This is what makes it so flavorful and delightful – and what makes it different from a regular rice dish. This technique is also how you get that lovely fluffy texture where the rice doesn’t clump or stick together.
I went with a box of pre-seasoned Rice Pilaf which had a blend of rice and orzo. It was easy to prepare, but quite tasty.
First, prepare the packaged Rice Pilaf according to instructions, which takes about 25 minutes. Put the Pilaf in a 10 x 10 baking dish, then place the salmon on top. I seasoned the salmon with onion powder, garlic powder, seasoned salt, salt, pepper, butter and added lemon slices on top. Cook until the fish flakes easily and serve. The pilaf is extra good with the juices from the salmon.
Salmon Pilaf
1 ½ pound salmon filet
1 box Rice Pilaf
¼ stick of butter
1 t garlic powder
1 t onion powder
1 t seasoned salt
S & P to taste
1 lemon, sliced for garnish