Rice-Steamed Salmon

    (68)
    1 hour

    This is a very unique way to cook salmon, by using the heat of cooked rice to steam it. It works very well.


    63 people made this

    Ingredients
    Serves: 4 

    • 680g salmon fillets, cut into 3cm cubes
    • 1/3 cup (75g) pesto
    • 2 tablespoons butter
    • 2 eschalots, finely chopped
    • 1 cup (185g) uncooked long-grain white rice
    • 2 1/2 cups (625ml) fish stock
    • 2/3 cup (170ml) dry white wine

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a medium bowl, toss salmon fillets in pesto to coat.
    2. In a medium saucepan over medium heat, melt butter and saute eschalots until tender. Stir in rice, fish stock and wine. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
    3. Without stirring rice, place salmon in the saucepan. Cover and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.

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    Reviews and Ratings
    Global Ratings:
    (68)

    Reviews in English (53)

    by
    39

    This was so good and so easy to make. I made a couple changes. I didn't have any shallots so I cut up some onion and added a little garlic. I used chicken stock instead of fish stock. Fish stock sounded nasty and I've never even seen it sold before. I used salmon filets that I did not cut up. I'm not sure why some people commented it didn't look very nice. We thought it looked fine and tasted even better!  -  31 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    35

    This is a wonderful, easy recipe that was delicious! I added a little garlic!! And used chicken broth instead of fish stock.  -  03 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    27

    This was fabulous! It was so good that I made it Friday night for a small dinner party and again on Sunday for Grandparents Day. All guests just about licked their plates! The only changes I made was using chicken stock, skinning the salmon, and cutting it into individual portions rather than cutting it into chunks. I also toasted some pine nuts and sprinkled on the finished dish.  -  10 Sep 2007  (Review from Allrecipes USA and Canada)

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