Pan Seared Salmon Fillet with Saffron Rice And Dill Recipe

Name: Pan Seared Salmon Fillet with Saffron Rice And Dill Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 servings
Ingredients: 2 pcs salmon fillets; 1 cup basmati rice; 0.5 tsp Heray Saffron threads; 2 tbsp olive oil; 1 pcs small onion, finely chopped; 2 cloves garlic, minced; 2 cup vegetable or chicken broth; 0.25 cup chopped fresh dill; Salt and pepper to taste; Lemon wedges for serving

Indulge in a culinary masterpiece with our Pan Seared Salmon Fillet with Saffron Rice & Dill recipe. This delectable dish harmoniously combines the richness of pan-seared salmon with the aromatic flavors of saffron-infused rice and the refreshing touch of dill. Elevate your dining experience with the premium quality Heray Saffron, sourced from Afghanistan, and enjoy a meal that's as delightful to the senses as it is to the palate.

Msalehi

Prep15 min

Cook40 min

Total55 min

Servings1

Difficultyeasy

Ingredients

2 pcssalmon fillets
1 cupbasmati rice
0.5 tspHeray Saffron threads
2 tbspolive oil
1 pcssmall onion, finely chopped
2 clovesgarlic, minced
2 cupvegetable or chicken broth
0.25 cupchopped fresh dill
Salt and pepper to taste
Lemon wedges for serving

Instructions

1
Pan Seared Salmon:
2
Prepare the Saffron Rice:
3
Rinse the basmati rice under cold water until the water runs clear.
4
In a small bowl, steep the Heray Saffron threads in 2 tablespoons of warm water for about 10-15 minutes.
5
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add half of the chopped onion and sauté until translucent.
6
Add the rinsed rice to the pan and stir to coat the grains with the onion and oil mixture.
7
Pour in the saffron water along with the saffron threads, and stir to evenly distribute the saffron color.
8
Add 2 cups of vegetable or chicken broth, season with salt, and bring to a boil. Reduce the heat to low, cover the pan, and let the rice simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and set aside.
9
Season the salmon fillets with salt and pepper on both sides.
10
In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
11
Carefully place the salmon fillets in the skillet, skin-side down. Cook for about 3-4 minutes until the skin is crispy and golden. Flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked to your desired level of doneness.
12
Assemble the Dish:
13
To serve, place a generous portion of the saffron rice on each plate.
14
Top with the pan-seared salmon fillets, skin-side up.
15
Sprinkle chopped fresh dill and the remaining chopped onion over the dish.
16
Garnish with lemon wedges for squeezing over the salmon and rice.