How to Make the Perfect One Pan Black Rice with Salmon

How to Make the Perfect One Pan Black Rice with Salmon

An easy nutty flavored black rice with salmon dish. It's easy to make and loaded with nutrition including omega-3 fatty acids.

5 from 1 vote

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Course: Al La Carte, Dinner, Lunch

Cuisine: American, Healthy, Mediterranean

Keyword: Best Salmon Recipes, Black Rice, Easy recipes, Forbidden rice, How to cook one pan rice with salmon, Is black rice healthy, Omega-3, One Pan Recipes, Pecan Rice

Prep Time: 5

Cook Time: 45

Resting Time:: 10

Total Time: 1

Servings: People

Calories: 608kcal

Author: Yasmin Jackson

Ingredients

1/2 cup pecans whole or halves

FOR THE SALMON:

1 1/2 pounds salmon skinless and cut into 4 to 6 portion pieces.
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons avocado oil

FOR THE RICE:

1 shallot finely minced
2 teaspoons fresh garlic finely minced
1 teaspoon fresh thyme leaves finely minced if necessary
1 teaspoon fresh oregano finely minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup black rice rinsed 3 to 4 time
3/4 - 1 cup carrots peeled and small diced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups chicken stock (can substitute vegetable stock)
2 tablespoons fresh cilantro chopped
Optional: Chopped scallions for garnish or more cilantro

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Instructions

Toast the Pecans

In a 3-quart all purposed non-stick pan, add the pecans and cook until fragrant - 3 to 4 minutes. Use medium heat.
Note: Mix occassionally
1/2 cup pecans
Remove the pecans and set aside. Wipe the pan clean if needed.

Season and Cook the Salmon

Season the salmon with the salt and fresh ground black pepper
1 1/2 pounds salmon, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
Heat the avocado oil in the same pan. Use medium high to high heat.
1 to 2 tablespoons avocado oil
Once you see ripples in the oil, quickly sear the salmon, in batches, on both sides. This can take 1 to 2 minutes per side.
Remove the salmon to a plate and set aside. Turn off the heat. Drain off any of the excess oil, leaving 1 to 2 tablespoons in the pan.

Let's cook the rice:

Add the shallot to the pan. Use medium heat. Sauté one to two minutes until translucent and fragrant.
1 shallot
Add in the garlic, thyme and oregano. Stir. Cook 30 seconds.
2 teaspoons fresh garlic, 1 teaspoon fresh thyme leaves, 1 teaspoon fresh oregano
Add in the coriander and cumin. Stir and cook 30 to 60 seconds until fragrant.
1 teaspoon ground coriander, 1/2 teaspoon ground cumin
Add in the rinsed black rice. Stir and cook about 1 mintue.
1 cup black rice
Add in the carrots salt and fresh ground black pepper. Stir and cook 1 to 2 minutes.
3/4 - 1 cup carrots, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
Add in the chicken (or veggie) stock.
2 cups chicken stock
Add in the pecans. Stir and bring to a boil.
1/2 cup pecans
Cover pan with a tight lid. Reduce heat to low and simmer 30 minutes or until all liquid is absorbed. Turn off the heat.
Once the rice is cooked, quickly uncover and add in the cilantro, Mix. Add the cooked salmon on top of the rice along with any of the juices it released. Quickly cover the pan and rest 10 minutes.
Note: The rice will be perfectly cooked with a slight al dente texture and the salmon will be fully cooked through.
2 tablespoons fresh cilantro
Garnish with scallions if using. Plate and enjoy~
Optional: Chopped scallions for garnish or more cilantro

Video

Notes

Video Tutorial for How to make One Pan Black Rice (Forbidden) with Salmon.

Nutritional values will vary based on actual serving sizes.

Nutrition