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Salmon and Pesto with Rice

SUBMITTED BY: SSNAGE

"This is a very unique recipe. The salmon in this recipe gets steamed by the water in the rice. I was leery that this would never work, but it did, and everyone wanted it again!"
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 4 Servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 pounds salmon fillets, cut into 1 inch cubes
  • 1/3 cup pesto
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 1 cup uncooked long-grain white rice
  • 2 1/2 cups fish stock
  • 2/3 cup dry white wine

DIRECTIONS

  1. In a medium bowl, toss salmon fillets in pesto to coat.
  2. In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
  3. Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.

Learn how to shop for salmon in our  Choosing Salmon  video.

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2003 by Laura Lee
This is a wonderful, easy recipe that was delicious! I added a little garlic!! And used chicken broth instead of fish stock.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by BABSKITCHEN
This was so good and so easy to make. I made a couple changes. I didn't have any shallots so I cut up some onion and added a little garlic. I used chicken stock instead of fish stock. Fish stock sounded nasty and I've never even seen it sold before. I used salmon filets that I did not cut up. I'm not sure why some people commented it didn't look very nice. We thought it looked fine and tasted even better!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2007 by pringle338
This was fabulous! It was so good that I made it Friday night for a small dinner party and again on Sunday for Grandparents Day. All guests just about licked their plates! The only changes I made was using chicken stock, skinning the salmon, and cutting it into individual portions rather than cutting it into chunks. I also toasted some pine nuts and sprinkled on the finished dish.

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 706

  • Total Fat: 35.2g
  • Cholesterol: 124mg
  • Sodium: 556mg
  • Total Carbs: 42.9g
  •     Dietary Fiber: 1.4g
  • Protein: 45g

VIEW DETAILED NUTRITION

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