Pan-Seared Salmon Over Creamy Dill Rice
Ingredients
- 4salmon fillets (6 ounces each, skin-on)
- 1½ cupslong-grain white rice
- 3 cupschicken or vegetable broth
- 3 tablespoonsbutter
- 1 mediumyellow onion
- 2 clovesgarlic
- 2 tablespoonsfresh dill
- ½ cupsour cream
- 1lemon
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Chop 2 tablespoons fresh dill.
- 04
Juice 1 lemon.
Method
- 01
Heat 1 tablespoon butter in a large saucepan over medium heat. Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook 1 minute more until fragrant.
- 02
Stir in the rice and toast for 1 minute, stirring constantly.
- 03
Pour in 3 cups broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the rice is nearly tender and most liquid is absorbed.
- 04
Meanwhile, pat the salmon fillets dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 05
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add salmon skin-side up and cook for 4 minutes without moving. Flip and cook 3 to 4 minutes more until the flesh is opaque and flakes easily. Transfer to a plate.
- 06
Remove the rice from heat. Stir in 2 tablespoons butter, the sour cream, and fresh dill. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Squeeze the lemon juice over the rice and stir gently.
- 07
Divide the creamy dill rice among bowls and top each with a salmon fillet. Serve immediately.
Spice Tips
For warmth, add 1/4 teaspoon white pepper or a pinch of cayenne to the rice. A splash of white wine stirred in at step 3 adds brightness. Fresh tarragon or chives work beautifully alongside or instead of dill.
Sour cream keeps the rice tender and silky without cream. If you prefer a lighter sauce, reduce sour cream to 1/4 cup and add an extra 1/4 cup broth. Salmon is forgiving — if it cooks a minute or two longer, the residual heat will gently finish it.