Wild Salmon and Romanesco Pilaf

Name: Wild Salmon and Romanesco Pilaf
Prep time: 25 min
Total time: 60 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 small onion, finely diced; 1 cup basmati rice, well rinsed; 0.5 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; 0.25 cup chopped fresh dill; 0.25 cup chopped fresh cilantro leaves

By

Shira Bocar

Updated on February 6, 2020

Wild Salmon and Romanesco Pilaf — Photo: Con Poulos

Prep Time:

25 mins

Total Time:

1 hrs

Servings:

4

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.