One-Pot Salmon and Rice with Sweet Soy Dressing
This dish is truly a one-pan wonder that can be made any night of the week. Tender salmon cooked atop steaming rice with a bright savory soy and honey dressing. The magic here is the use of frozen salmon fillets (any salmon that’s bought in a grocery store was once frozen and then defrosted for the fish case—so this is skipping a step—they’re so convenient and taste fabulous) and a handful of pantry and fridge staples to make a craveable easy dish. Even better, the salmon cook directly from frozen—so no defrosting time.
Note: Feel free to add up to 4 salmon fillets, as long as they can be arranged in a single layer in these skillet.
Serves 2
INGREDIENTS
1 cup jasmine rice
1½ cups water
2 salmon fillets, frozen (see note)
1 cup frozen peas
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Sweet Soy Dressing
¼ cup light soy sauce
3 tablespoons honey
2 to 3 teaspoons toasted sesame oil
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds, for garnish
Chili crisp, for serving (optional)
METHOD
Add rice to an 8” pot (or a small skillet—in which case you can rinse the rice in a bowl and then add to the skillet) with a tight fitting lid and rinse rice 3 times, until the water runs clear. Add 1½ cups water. Then arrange frozen fillets atop the rice (do not disturb the rice) and season salmon with salt and pepper.
Remove the peas from the freezer to take some of the chill off.
Bring the pot to a boil, then cover and reduce to a simmer. Cook for 15 minutes, then remove from heat. Add peas, season with a bit more salt and pepper, add butter, then cover and let sit for 10 minutes.
In the meantime, in a small bowl, mix soy sauce and honey, sesame oil and scallions.
To serve, portion into shallow bowls or plates, drizzle with sauce then garnish with sesame seeds and remaining scallion greens. Serve with chili crisp alongside.
Have you made it?
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