Name: Spiced Salmon with Lemon Rice
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 shallot, minced; 1 1/4 cups basmati rice, rinsed well; Zest (in wide strips) and juice of 1 lemon, plus wedges for serving; Kosher salt; 1 1/2 pounds skin-on salmon, cut into 4 even pieces; Freshly ground pepper; 1 1/2 teaspoons ground coriander; 1 teaspoon ground cumin; 2 tablespoons extra-virgin olive oil; 1/4 cup finely chopped roasted pistachios; 2 scallions, thinly sliced; 1/4 cup roughly chopped fresh dill

Directions

Special equipment:

Leave the skin on your salmon: It has a high concentration of omega-3 fatty acids.

Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof skillet over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the rice and lemon zest and cook, stirring, 1 minute. Add 2 cups water and 1 teaspoon salt; bring to a boil, stirring. Cover with a tight-fitting lid and bake until the liquid is absorbed, 17 minutes. Set aside.
Meanwhile, season the salmon with salt, pepper, the coriander and cumin. Heat a large ovenproof nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the salmon, skin-side down, and cook until the skin is browned and crisp, 3 to 5 minutes. Transfer the skillet to the oven and bake until the fish is mostly cooked through, 3 to 5 minutes, depending on the thickness of your fish. Flip the fish and bake until cooked through, 1 more minute.
Stir 3 tablespoons pistachios and the lemon juice into the rice with a fork; season with salt and divide among plates. Top with the fish, skin-side up, the scallions, dill and remaining 1 tablespoon pistachios. Serve with lemon wedges.