Lemon Pepper Salmon with Saffron Rice
By All-Clad
Images
Serves
Makes 4 servings
Ingredients
- 1 small onion
- ½ medium red pepper
- 2 cloves garlic
- ¾ lb skinless salmon fillet
- 2 Tbsp olive oil
- 3 cups vegetable broth
- 1½ cups long grain white rice
- ½ tsp saffron threads
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp pepper
Procedure
This recipe was designed for the All-Clad Prep & Cook.
Peel and quarter the onion. Deseed and coarsely chop the red pepper. Peel and halve the garlic. Cut the salmon into 4 pieces.
Place the onion, pepper and garlic in the bowl fitted with the ultrablade knife. Mix at speed 12 for 10 seconds; scrape down the sides of the bowl. Replace the ultrablade knife with the mixer. Add olive oil and launch the P1 simmer program at 270°F for 5 minutes. Stir in broth, rice and saffron.
Combine lemon zest, salt and pepper in a small bowl. Line the steam basket with parchment paper. Place salmon in the steam basket, sprinkle with the lemon pepper mixture and place the basket in the Prep&Cook bowl. Launch the P1 steam program for 20 minutes.
At the end of the program, fluff the rice with a fork, season to taste and divide among 4 plates. Top with a piece of salmon and serve.
Peel and quarter the onion. Deseed and coarsely chop the red pepper. Peel and halve the garlic. Cut the salmon into 4 pieces.
Place the onion, pepper and garlic in the bowl fitted with the ultrablade knife. Mix at speed 12 for 10 seconds; scrape down the sides of the bowl. Replace the ultrablade knife with the mixer. Add olive oil and launch the P1 simmer program at 270°F for 5 minutes. Stir in broth, rice and saffron.
Combine lemon zest, salt and pepper in a small bowl. Line the steam basket with parchment paper. Place salmon in the steam basket, sprinkle with the lemon pepper mixture and place the basket in the Prep&Cook bowl. Launch the P1 steam program for 20 minutes.
At the end of the program, fluff the rice with a fork, season to taste and divide among 4 plates. Top with a piece of salmon and serve.
Lemon Pepper Salmon with Saffron Rice
By All-Clad
Serves
Makes 4 servings
Ingredients
- 1 small onion
- ½ medium red pepper
- 2 cloves garlic
- ¾ lb skinless salmon fillet
- 2 Tbsp olive oil
- 3 cups vegetable broth
- 1½ cups long grain white rice
- ½ tsp saffron threads
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp pepper
Procedure
This recipe was designed for the All-Clad Prep & Cook.
Peel and quarter the onion. Deseed and coarsely chop the red pepper. Peel and halve the garlic. Cut the salmon into 4 pieces.
Place the onion, pepper and garlic in the bowl fitted with the ultrablade knife. Mix at speed 12 for 10 seconds; scrape down the sides of the bowl. Replace the ultrablade knife with the mixer. Add olive oil and launch the P1 simmer program at 270°F for 5 minutes. Stir in broth, rice and saffron.
Combine lemon zest, salt and pepper in a small bowl. Line the steam basket with parchment paper. Place salmon in the steam basket, sprinkle with the lemon pepper mixture and place the basket in the Prep&Cook bowl. Launch the P1 steam program for 20 minutes.
At the end of the program, fluff the rice with a fork, season to taste and divide among 4 plates. Top with a piece of salmon and serve.
Peel and quarter the onion. Deseed and coarsely chop the red pepper. Peel and halve the garlic. Cut the salmon into 4 pieces.
Place the onion, pepper and garlic in the bowl fitted with the ultrablade knife. Mix at speed 12 for 10 seconds; scrape down the sides of the bowl. Replace the ultrablade knife with the mixer. Add olive oil and launch the P1 simmer program at 270°F for 5 minutes. Stir in broth, rice and saffron.
Combine lemon zest, salt and pepper in a small bowl. Line the steam basket with parchment paper. Place salmon in the steam basket, sprinkle with the lemon pepper mixture and place the basket in the Prep&Cook bowl. Launch the P1 steam program for 20 minutes.
At the end of the program, fluff the rice with a fork, season to taste and divide among 4 plates. Top with a piece of salmon and serve.