Crispy Salmon with Cucumber Dill Basmati
30 Minutes
American/American Fusion
Serves: 2
Crispy Salmon with Cucumber Dill Basmati brings together warm, golden pan-seared salmon and cool, herb-tossed Royal® Basmati Rice for a fresh and balanced dish. The rice is gently mixed with crisp cucumber, fragrant dill, and scallions for a light, aromatic base. A bright lemon yogurt sauce adds creaminess and a citrusy finish, making this an elegant yet effortless meal perfect for weeknights or relaxed entertaining.
Ingredients
- Plain Greek yogurt, 1/2 cup
- Lemon zest, 1 teaspoon
- Garlic, 1 small clove grated
- Olive oil, 1 teaspoon + 1 tbsp
- Royal basmati rice, 1 cup
- Salt, ¼ tsp + ¼ tsp
- Cucumber, 1 cup small diced
- Fresh dill, 2 tablespoons chopped
- Scallions, 2 tablespoons thinly sliced
- Lemon juice, 1 tablespoon
- Salmon fillets, 2 (skin-on)
- Black pepper, ½ tsp
Preparation
- In a small bowl, mix Greek yogurt, lemon zest, grated garlic, olive oil, and a pinch of salt until smooth. Set aside.
- Rinse Basmati Rice under cold water until the water runs mostly clear, then let it soak, submerged, for 15–20 minutes. Drain. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 12–14 minutes until the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Transfer the cooked and cooled rice to a large bowl. Toss with diced cucumber, dill, scallions, lemon juice, and a pinch of salt. Taste and adjust seasoning as needed.
- Heat the remaining olive oil in a large skillet over medium-high heat. Pat salmon dry. Season generously with salt and black pepper, pressing the seasoning into the flesh.
- Place fillets skin-side down and cook undisturbed for 5–7 minutes, pressing gently to ensure even contact so the skin becomes deeply crisp. Flip and cook covered for another 2–3 minutes until the salmon is just cooked through and lightly golden on top. Remove from heat.
- Spoon the cucumber dill rice onto a serving plate. Place salmon slightly off-center over the rice. Add a spoonful of lemon yogurt sauce alongside or lightly over the top. Finish with extra dill and a drizzle of olive oil if desired.
