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Lemon Pepper Salmon with Saffron Rice

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


Procedures:

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.

by All-Clad

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