Ingredients
Salmon and Seasoning
- 1 lb. center-cut salmon, skin removed, cut into 1×1-inch cubes
- 3 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. sumac
- 1 tsp. granulated garlic (or garlic powder)
- 1 tsp. kosher salt, divided
Rice and Vegetables
- 1 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 1 tsp. ground turmeric
- 3/4 tsp. sweet paprika
- 1/2 tsp. ground coriander (or cumin)
- 1/2 tsp. black pepper
- 1 cup dry basmati rice
- 1 3/4 cups vegetable broth
- 8 oz. French green beans (haricots verts), sliced on the bias into thirds
Finishing Touches
- 1/2 cup plain full-fat Greek yogurt
- Juice of 1 lemon, divided
- Optional garnishes: chopped fresh parsley, pickled shallots, and/or slivered almonds
Instructions
- Season the Salmon: Place the cubed salmon in a bowl. Add 2 tablespoons of olive oil, sumac, granulated garlic, and 1/2 teaspoon of salt. Gently toss the salmon to evenly coat it with the seasoning.
- Cook the Salmon: Heat a large sauté pan with a fitted lid over medium heat. Once hot, arrange the salmon pieces in the pan and cook undisturbed for 3 to 4 minutes until the salmon turns nicely golden. Turn or toss gently and continue cooking for an additional 2 to 3 minutes, until cooked through. Transfer the cooked salmon to a clean plate and set aside.
- Sauté Aromatics and Spices: In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 4 minutes. Stir in minced garlic, turmeric, paprika, ground coriander (or cumin), and black pepper. Cook, stirring frequently, until fragrant, about 2 minutes.
- Toast and Cook Rice: Stir in the basmati rice to coat it thoroughly with the spices. Toast the rice for about 1 minute. Pour in the vegetable broth, add the sliced green beans, and the remaining 1/2 teaspoon of salt. Bring the mixture to a boil.
- Simmer: Cover the pan, reduce the heat to medium-low, and let it gently simmer until the liquid is absorbed and the rice is fluffy, approximately 16 to 18 minutes. Taste and adjust seasoning with additional salt and black pepper if desired. (For crisper green beans, add them halfway through the rice cooking time instead.)
- Combine Salmon with Rice: Return the cooked salmon to the pan and gently fold it into the rice mixture. Squeeze in the juice of half a lemon and stir to combine.
- Prepare Lemony Yogurt & Serve: In a small bowl, combine the Greek yogurt with the remaining half of the lemon juice (about 1 tablespoon). Serve the salmon and rice with dollops of the lemony yogurt on top. Garnish with optional chopped parsley, pickled shallots, or slivered almonds as desired.
Notes
- To maintain a crisp texture for the green beans, add them midway through the rice cooking instead of at the beginning.
- This recipe uses sumac to add a tangy lemony flavor; if unavailable, lemon zest can serve as a substitute.
- Skinless salmon is recommended to avoid additional crisping time; however, skin-on can be used if preferred, cooking skin-side down first.
- Use a pan with a tight-fitting lid to ensure proper steaming of the rice.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Gluten Free
