This is an easy one pot meal to prepare especially for busy weeknights. Just serve it with a vegetable alongside and dinner is done. I added some leftover pumpkins and turmeric powder to the rice as it gives some color to the boring white rice.
1 cup long grain rice – wash and drains
1 cup of cube pumpkin
1 small onion – chopped
3 cloves garlic – chopped
1/2 tsp turmeric powder
2 1/4 cups chicken stock (a bit more if you like softer rice)
Salt and pepper to taste
12 oz boneless and skinless salmon fillet – cut into chunks
1 tbsp soy sauce
2 spring onions – cut small
1 lemon – for garnish
1. Pre-heat the oven to 350 degree F. Season salmon with a bit of pepper and soy sauce. Set it aside. 2. Heat up a medium size Dutch oven pot over medium heat. Add in about 2 tbsp of olive oil and sauté garlic and onions until fragrant and lightly brown. Add in the turmeric powder. Let it toast in oil for a few seconds and then add in the pumpkin and rice.
3. Stir and toast the rice for 1 minute. Add in the chicken broth. Stir and bring it up to boil. Add in salt and pepper.
4. Cover the lid and put the pot into the oven. Bake until rice is almost tender (about 20 - 25 minutes) Remove from oven and arrange the salmon on top of the rice and continue to bake, uncovered until salmon is just cook through.
5. This will take about 10 - 12 minutes. Remove from oven, garnish with green onions. 6. Serve warm with lemon wedges.
Note: Amount of chicken stock need might vary. It depends on the rice you are using. Some rice might need more and some might need less.