Brown Basmati Rice with Salmon and Spinach Pesto
Brown basmati rice topped with pan-seared salmon fillets and a vibrant watercress-spinach pesto made with almonds and mixed seeds. Cherry tomatoes and fresh spinach are wilted in the same pan, then tossed with the rice and pesto for a nutrient-dense meal that comes together in under 35 minutes.
Ingredients
- ½ cups brown basmati ricewhite basmati rice1:1
reduces cooking time slightly
- 1 tbsp rice bran oilolive oil1:1
versatile neutral alternative
- 2 salmon filletstrout fillets1:1fish-free
similar texture and fat content
- 6 cherry tomatoes, halved
- 2 large handfuls baby spinach
- 6 tbsps rice bran oilolive oil1:1
versatile neutral alternative
- 1 ¾ oz baby spinach leaves
- ⅛ cups watercress leaves
- 1 clove garlic, crushed
- 1 ¾ oz flaked almonds
- ⅓ oz mixed seeds, such as sunflower, sesame and pumpkinpumpkin seeds only1:1
simpler option
- 2 lemon, juiced
- salt, to taste(optional)
- black pepper, freshly ground, to taste(optional)
Instructions
- 1
Place rice into a large saucepan of boiling water and simmer over medium heat for 25 minutes until tender. Drain well.
- 2
While rice cooks, make the pesto by placing all pesto ingredients in a food processor and blend until finely chopped.
- 3
Heat oil in a frying pan and add salmon fillets. Cook for 4-5 minutes each side until golden brown. Remove and keep warm.
- 4
Add cherry tomatoes and spinach to the pan and fry for a few minutes until spinach has wilted and tomatoes have softened.
- 5
Add rice and pesto to the pan and blend well.
- 6
Serve onto dishes and top with salmon fillets.
Tips
For best results, ensure salmon skin is dry before cooking to achieve a golden brown exterior.
Blend pesto just until finely chopped to preserve texture; over-processing will create a paste rather than a chunky pesto.
Do not overcook salmon; 4-5 minutes per side should yield a moist interior.
Good to Know
Store leftover rice and pesto separately in airtight containers in the refrigerator for up to 3 days. Salmon is best consumed fresh but can be refrigerated overnight.
Prepare pesto up to 2 days in advance and store in an airtight container. Cook rice and pesto components separately, then assemble fresh.
Serve immediately while salmon is warm and spinach is still tender.
Common Mistakes
Do not skip draining the rice thoroughly to avoid a soggy dish.
Do not use low heat when cooking salmon; medium-high heat ensures golden crust.
Do not over-blend the pesto to avoid creating a smooth paste instead of a chunky texture.
Substitutions
reduces cooking time slightly
similar texture and fat content
simpler option