Cumin Crusted Salmon With Orange Rice Pilaf
photo by mersaydees
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Salmon
- 4 (4 ounce) salmon fillets
- 1 1⁄2 tablespoons cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup cilantro, chopped (optional)
-
Rice Pilaf
- 1 cup brown rice
- 1⁄4 cup walnuts, coarsely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1⁄2 large purple onion, diced
- 1⁄4 cup celery, diced
- 1 medium carrot, diced
- 1 garlic clove, mined
- 1 medium zucchini, diced
- 1⁄2 cup frozen peas, rinsed
- 1 orange
- salt and pepper
directions
- Wash salmon fillets and pat dry. In a small dish mix together the cumin through black pepper. Rub over salmon fillets and allow to rest at room temperature for 30 minutes.
- Rinse the rice well under cold running water. In a large pot, bring 12 cups of water to a boil, add in rice, stir once and boil uncovered for 30 minutes. Place a stainer in the sink and pour rice into a stainer. Allow to drain for 10 seconds. Return to the pot, turn off heat source, cover and let rice steam for 10 minutes.
- In a small dry skillet, lightly toast the walnuts. Set aside.
- While rice is steaming, warm the olive oil and butter in a large skillet over medium high heat. Add in onion, celery and carrot. Cook until onion is wilted. Cover and reduce heat to low. Allow to cook for 4 to 5 minutes or until carrot is barely tender. Add in garlic and zucchini. Cook until zucchini is crisp tender stirring frequently.
- When rice is done add to vegetable mixture. Thoroughly combine vegetables with steamed rice. Stir in peas. Cover and allow to rest for a few minutes.
- Zest orange then remove peel. Cut and section the orange. Cut sections into thirds if large or into half for smaller sections. Add orange zest and sections to rice mixture along with toasted walnuts. Keep warm while grilling the salmon.
- Grill salmon over medium heat until it flakes; approximately 5 to 8 minutes per side. Spoon the rice pilaf onto serving plate and top with grilled salmon. Garnish each serving with fresh cilantro if desired.
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Reviews
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We really enjoyed this dish. The pilaf was easy to make and had a great combo of walnuts, orange segment/pieces and vegetables. I really enjoyed the pilaf and it was the perfect quantity for four good sized serves. My youngest daughter didn't even realise that this dish contained zucchini (that she says she doesn't like). The salmon cooked up lovely with the spice crust. A recipe that I will most certainly make again. Good luck in theDining on A $ competition. Photo taken also to be posted
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I had frozen salmon and one zucchini left, so I decided to try this good recipe. I did not have coriander (or dried cilantro seeds), so added fresh cilantro leaves with the other spices for seasoning the salmon and the flavor was very good. <br/>The rice pilaf taste was also good with the vegetables, but I got confused with the directions in Step 2 where it says: "bring 12 cups of water to a boil": for 1 cup of brown rice..???, so I added two cups of water to cook the rice, only the orange zest and did not have walnuts. Thanks for sharing your recipe Chef, and good luck in the contest.
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This recipe appealed to me as a healthy flavorful option that you might find in a nice restaurant. The spice mix was good but needed more salt and I had some leftover so also tried it on boneless skinless chicken breast which was just as good as the salmon. I think some lemon or lime squeezed over the salmon would have made the spices pop. I've never made brown rice with the method listed and was pleasantly surprised with how you end up with it being non-sticky. My Hubby doesn't like fruit in his non-dessert recipes so I dished up his pilaf without the orange zest and sections. I tried it both with and without the orange and preferred it without also but I could see how the flavor goes with the spice rub. I also omitted the walnuts. I made 2 servings but used the full amounts of veggies and added garlic salt to the rice. The rice ended up being 3-4 servings. All in all this was very good and was a nice use of the contest ingredients. Good luck!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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