Recipe 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!"
Watch video tips and tricks
1 1/2 pounds
salmon fillets, cut into 1 inch cubes
shallots, finely chopped
uncooked long-grain white rice
2 1/2 cups
dry white wine
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!
I wanted to like this. I really did. It just didn't "grab" me. I absolutely love pesto, but this needed something else, too.
This is a wonderful, easy recipe that was delicious! I added a little garlic!! And used chicken broth instead of fish stock.
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.
This was delicious! I also used chicken broth instead of fish stock and added 3 cloves of chopped garlic to saute with the shallot. Served with the asparagus with gorgonzola from this site by Jen and steamed squash. We enjoyed this recipe completely and will be making it again!
This recipe is wonderful! The pesto sauce is very creamy, but not too rich. We love it!
fantastic. I used chicken broth instead of fish stock. didn't cube the fish, just used whole fillets and also sprinkled parmesan cheese on top when it was done. yum yum
Great rice, good salmon. I followed the recipe closely, except for adding a little extra pesto and using chicken stock in place of fish stock as that's what I had. I was worried the rice would be total mush, and it was very soft, but I can't say it was bad - it reminded me of risotto and the flavor was phenomenal, I was suprised that such simple ingredients would produce such great taste. The salmon didn't have nearly as much flavor from the pesto as I thought it would - it basically tasted like... salmon without any added flavors; can't say it's bad, just not what I expected; basically if you have great tasting piece of fish, why mask the taste? Overall, I'll definitely make this again, though I might reduce the liquid by 1/2 of a cup and cooking time by 10 minutes. Also, even though my pesto was salty when I tasted it, the salmon needed more salt, so I'd salt the fish prior to cooking. Overall, definitely a good easy dish to prepare that doesn't require a lot of special ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon and Pesto with Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 314
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Enjoy a complete, healthy-choice meal with baked salmon and brown rice.
A simple and delicious way to make fresh flavorful salmon in the oven.
See how to make cedar planked salmon with a simple Asian marinade.