This is a regular go-to meal for me. I make this once or twice per month. My son calls this a “classical dinner” for that reason 🙂. This is a French inspired dinner that is very easy to make and is perfect for a weeknight. The salmon filets are seasoned with fry herbs and roasted or broiled in the oven. The rice pilaf can be put together in a rice cooker and the sauce is greek yogurt based and takes just a few quick ingredients. It’s a fairly quick, delicious meal that I definitely recommend giving a go!
Ingredients
Salmon:
4-6 Salmon filets
¼ cup olive oil
Herbs de Provence
Salt and pepper
1 5 oz container of plain Greek yogurt
Juice of ½ lemon
1 tbsp dijon mustard
2 tbsp finely chopped parsley
4-6 Salmon filets
¼ cup olive oil
Herbs de Provence
Salt and pepper
1 5 oz container of plain Greek yogurt
Juice of ½ lemon
1 tbsp dijon mustard
2 tbsp finely chopped parsley
Rice Pilaf:
2 cups jasmine (or other long grain) rice
3½ cups chicken broth
2 cloves of garlic, minced
½ tsp onion powder
1 tsp salt
5-7 sprigs of thyme
2 bay leaves
2 tbsp butter
2 cups jasmine (or other long grain) rice
3½ cups chicken broth
2 cloves of garlic, minced
½ tsp onion powder
1 tsp salt
5-7 sprigs of thyme
2 bay leaves
2 tbsp butter
Green Beans:
1 ½ lbs of green beans, ends trimmed
2 cloves of garlic, smashed
1 tbsp salt
2 tbsp butter
Salt and pepper
1 ½ lbs of green beans, ends trimmed
2 cloves of garlic, smashed
1 tbsp salt
2 tbsp butter
Salt and pepper
To make the Salmon:
Brush the filets with olive oil on all sides, and season generously with salt, pepper, and Herbs de Provence. Cover a baking sheet with nonstick foil, and spray it with cooking spray. Space the salmon filets on the sheet, and place them in the oven on high broil for 8-10 minutes, until done.
Brush the filets with olive oil on all sides, and season generously with salt, pepper, and Herbs de Provence. Cover a baking sheet with nonstick foil, and spray it with cooking spray. Space the salmon filets on the sheet, and place them in the oven on high broil for 8-10 minutes, until done.
Meanwhile, make the sauce. Combine the yogurt, lemon juice, dijon mustard, and parsley in a bowl and stir to combine.
To make the rice:
This pilaf is made completely in a rice cooker. Wash the rice it a colander under the sink faucet. Run water through the rice until it comes out under the rice clear. Now, add the rice, garlic, onion powder, salt, thyme, and bay leaves to the rice cooker. Add as much broth as needed to fill to the two cup line and stir the rice. Set the rice cooker (or instant pot) to cook. When the rice is done, open the cooker, remove the thyme and bay leaves, and allow it to air fry for about 5 minutes. Then, add the butter and allow it to melt and then stir it through the rice.
This pilaf is made completely in a rice cooker. Wash the rice it a colander under the sink faucet. Run water through the rice until it comes out under the rice clear. Now, add the rice, garlic, onion powder, salt, thyme, and bay leaves to the rice cooker. Add as much broth as needed to fill to the two cup line and stir the rice. Set the rice cooker (or instant pot) to cook. When the rice is done, open the cooker, remove the thyme and bay leaves, and allow it to air fry for about 5 minutes. Then, add the butter and allow it to melt and then stir it through the rice.
Note: The rice can be made stovetop as well if you do not have a rice cooker or instant pot. If you are making it stovetop in a pot then use the full 3½ cups of broth. Also, use low heat for the duration of the cooking and do not stir the rice while it cooks.
To make the green beans:
Fill a deep frying/sauté pan with enough water to cover the beans. Turn in medium heat and add the smashed garlic and salt. Stir to dissolve the salt in the water. When the water is simmering, add the beans. Simmer for 3-5 minutes to desired texture. Drain the beans and garlic in a colander.
Fill a deep frying/sauté pan with enough water to cover the beans. Turn in medium heat and add the smashed garlic and salt. Stir to dissolve the salt in the water. When the water is simmering, add the beans. Simmer for 3-5 minutes to desired texture. Drain the beans and garlic in a colander.
Add the butter to the dried pan over medium heat again. When it melts, add the beans and garlic back in and toss them in the melted butter to coat. Add additional salt and pepper to taste as needed. The beans are ready to serve.
To serve, spoon the rice onto the plate, add a piece of salmon (skin on or off) on top of the rice. Add a helping of beans beside the rice and salmon and then spoon some of the sauce atop the fish and partially onto the beans.