Salmon & Herbed Rice
Salmon cooked whole in the steam oven so it stays in clean pieces, with rice in distinct grains from the one pot. One pot plus the steam oven, about 30 minutes.
One pot + steam oven · ~30 min · serves 4 Salmon cooked whole in the steam oven so it stays in clean pieces; rice in distinct grains in the one pot. No onion/garlic.
Ingredients
- 500 g salmon fillets
- 300 g long-grain rice
- 1 leek, sliced
- 1 carrot, finely diced (visible — kids like it)
- 1 tbsp butter
- 1 tbsp olive oil
- 600 ml stock (homemade or additive-free)
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley or dill, chopped
- ½ tsp salt + pepper
- 1 head broccoli
Method — by station
Build the rice in the one pot on the hob. Once it’s covered and simmering, the salmon and broccoli go into the steam oven — everything finishes together.
🍳 On the hob — one lidded pot
Rice (~17 min)
- Melt the butter with the oil; soften the leek ~4 min.
- Add the carrot and rice; stir 1 min to coat.
- Add the stock, bring to a simmer, cover, cook low ~12 min until tender.
🔥 In the steam oven (~13 min, while the rice simmers)
- Season the salmon and set it in, left whole.
- Put the broccoli in at the same time to steam.
🍱 To assemble
- Fork the lemon and herbs through the rice. Lift out the baby’s portion, then season the rest.
- Rice into each container, a piece of salmon on top, steamed broccoli alongside.
Notes
- Start the salmon once the rice is covered and simmering — 13 min of steam lands it right as the rice finishes.
- Don’t stir the salmon; lift it whole with a fish slice so it boxes in clean pieces.
- Rotate dill / parsley week to week. Eat within 2 days (fish).