Recipe - salmon with turmeric rice (salmão com arroz de açafrão-da-terra)

Main Dish
4 servings
25 min
20 min
Very Easy


Number of serving: 4
2 tablespoons extra-virgin olive oil

1 medium onion

2 cups long-grain white rice

2 cups water

1.5 cup light chicken stock

1/2 teaspoon turmeric

salt to taste

1 medium salmon fillet

1/3 cup extra-virgin olive oil

1 small onion

2 cloves garlic

2/3 cup white wine

1/4 cup whipping cream

1 tablespoon tomato paste

2 tablespoons Italian parsley


  • In a heavy, medium saucepan heat the oil over medium heat. Add the chopped onion and fry until translucent but not browned. Add the rice and cook for 1 or 2 minutes, until the rice is coated with oil and becoming transparent.
  • Add the water, chicken stock and turmeric, adjusting salt if necessary. Bring to a boil, then reduce heat to low. Cover the pan and cook for 20 minutes, undisturbed. Remove from heat and let stand, without uncovering, for 10 minutes. Reserve.
  • Heat a heavy non-stick frying pan or grill pan over medium heat. Add 2 Tbsp. of the olive oil and cook the salmon, skin side down first, for about 5-7 minutes per side, depending on the thickness of the fish.
  • Meanwhile, in a medium pan heat the remaining olive oil, and saute the onion and garlic until the onion is transparent but not browned. Add the white wine ,whipping cream, tomato paste and 1 Tbsp. parsley. Cook, stirring frequently, until the sauce has cooked down and thickened, approximately 5 minutes.
  • Pool some sauce on a plate, top with a salmon fillet, then drizzle additional sauce over. Add a mound of rice to the side of the fish, then sprinkle the additional chopped parsley over all. Serve immediately.


Rate this recipe:
Generate another secure code = 

Related recipes