Salmon and Pesto with Rice

Salmon and Pesto with Rice

48
SSNAGE 0

"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!"

Ingredients 1 h {{adjustedServings}} servings 710 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 710 kcal
  • 36%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Miso Maple-Glazed Salmon

Watch Chef John prepare a super-easy salmon dish.

Creamy Salmon and Leek Pasta

See how to make a simple springtime pasta with salmon.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 48

  1. 62 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
BABSKITCHEN
10/31/2007

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 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!

Laura Lee
9/20/2003

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

pringle338
9/10/2007

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 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.