Lemon Pepper Salmon with Saffron Rice

Lemon Pepper Salmon with Saffron Rice

Main Course 

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 small onion
  • 1/2 medium red pepper
  • 2 cloves garlic
  • 3/4 lb skinless salmon fillet
  • 2 Tbsp olive oil
  • 3 cups vegetable broth
  • 1 1/2 cups long grain white rice
  • 1/2 tsp saffron threads
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp pepper

Preparation

1. Peel and quarter the onion. Deseed and coarsely chop the red pepper. Peel and halve the garlic. Cut the salmon into 4 pieces.

2. 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.

3. 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.

4. 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