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

USMETRIC

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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

READ REVIEWS (14)

DIRECTIONS

In a medium bowl, toss salmon fillets in pesto to coat.
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.
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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REVIEWS

MORE MEMBER REVIEWS

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

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

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

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