Salmon and Pesto with Rice

46 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“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!” - by SSNAGE

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

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Metric US

Original recipe yields 4 Servings

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.

Nutrition

Amount Per Serving (4 total)

Calories
710 cal
36%

Fat
34.9 g
54%

Carbs
44.2 g
14%

Based on a 2,000 calorie diet

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Reviews (46)

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BABSKITCHEN

Oct. 31, 2007

"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 s..." See moreounded 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!"

Laura Lee

Sep. 20, 2003

"This is a wonderful, easy recipe that was delicious! I added a little garlic!! And used chicken broth instead of fish stock...." See more"

pringle338

Sep. 10, 2007

"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 wa..." See mores 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."

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