wild salmon and romanesco pilaf
Wild Salmon and Romanesco Pilaf
Made entirely in one-dish, this nutritious skillet supper layers almond-studded basmati rice, tender florets of romanesco (a relative of both broccoli and cauliflower), and buttery fillets of heart-healthy salmon. Fresh lemon, dill, and cilantro brighten the plate.
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely diced
- 1 cup basmati rice, well rinsed
- ½ cup slivered almonds, toasted
- kosher salt and freshly ground pepper
- 1 head romanesco or cauliflower, cut into 1-inch pieces
- 4 skinless wild-salmon fillets (each 5 ounces)
- 1 lemon
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh cilantro leaves
Directions:
- Preheat oven to 400°F. Heat oil in a large straight-sided skillet over medium. Add onion; cook, stirring, until tender, about 6 minutes. Add rice; cook, stirring, 2 minutes. Stir in 2 cups water, almonds, and 3/4 teaspoon salt; season with pepper.
- Bring to a boil, then reduce heat to low and cover; cook 5 minutes. Remove lid; add romanesco in an even layer and season with salt. Cover; continue cooking until rice and romanesco are tender, 10 minutes.
- Uncover skillet; remove from heat. Season fish with salt and pepper; nestle into rice mixture. Drizzle fish and romanesco with oil; bake in oven until fish is just cooked through, 7 to 9 minutes. Using a zester, finely grate lemon zest over fish; sprinkle with herbs. Transfer fish to plates. Fluff rice mixture with fork; serve with fish and lemon wedges.
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