Peruvian Salmon Rice Recipe

Hello and welcome to Rice Cookers 101! Today, I’m excited to share with you a delicious Peruvian salmon rice recipe that’s sure to impress your taste buds. Perfectly cooked salmon mixed with aromatic rice and seasoned with flavorful spices and herbs make this dish an irresistible treat that will leave you wanting more. So get ready to put your rice cooker to work and join me in preparing this tasty meal! We’ve made this peruvian salmon rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

Ingredients

• 1 lb. salmon fillet, skin removed and cut into bite-sized pieces
• 1 1/2 cups white rice
• 3 cups water
• 1 tbsp. olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp. aji amarillo paste
• 1 tsp. cumin
• 1/2 cup frozen peas
• 1/2 cup corn kernels
• Salt and pepper to taste
• 1/2 cup cilantro leaves, finely chopped

Instructions

1. Rinse the rice until the water runs clear. Drain and set aside.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onion and sauté until softened, about 5 minutes.
4. Add the garlic, aji amarillo paste, and cumin, and cook for 1-2 minutes until fragrant.
5. Add the rice and stir to coat with the onion mixture.
6. Add the water, peas, corn, salt, and pepper, and bring to a boil.
7. Reduce heat to low, cover the pot, and cook for 18-20 minutes or until the rice is tender and the water is absorbed.
8. While the rice is cooking, season the salmon with salt and pepper.
9. Heat a non-stick skillet over high heat and add the salmon pieces.
10. Sear the salmon for 2-3 minutes per side until golden brown and cooked through.
11. Serve the salmon on top of the rice and sprinkle with cilantro leaves. Enjoy!

How long does peruvian salmon rice last in the fridge?

Peruvian salmon rice can typically be stored in the fridge for up to four days after cooking. To ensure maximum freshness and safety, it is important to store the rice in an airtight container and to let it cool to room temperature before placing it in the refrigerator. When reheating the rice, it is recommended to add a small amount of water or broth to prevent it from drying out. It is important to always check for any signs of spoilage, such as an off smell or discoloration, before consuming leftover rice. If in doubt, it is best to discard the rice to avoid the risk of foodborne illness.

Low calorie peruvian salmon rice recipe substitutions

To make this recipe lower calorie, you could make a few substitutions. Firstly, instead of using white rice, you could opt for brown rice or quinoa, which are lower in calories and higher in fiber. Secondly, instead of using a full tablespoon of olive oil, you could cut it in half or use a cooking spray, which will still give you the necessary amount of oil to sauté the onion and garlic. Additionally, you could use a low-sodium vegetable broth instead of water, as this will enhance the flavor of the rice and reduce the amount of salt needed in the recipe. Lastly, instead of using a full pound of salmon, you could use half the amount and top the rice with grilled or roasted vegetables for a vegetarian option.

What to serve with a peruvian salmon rice?

Peruvian salmon rice is a flavorful dish that combines flaky salmon with fragrant herbs and spices, mixed with a base of tender rice. To complement the dish’s bold flavors, you can serve it with a refreshing salad of mixed greens, avocado, and tomato topped with a bright citrus dressing. Additionally, crispy plantains make a perfect accompaniment to the dish, with their sweet and savory notes providing a delightful contrast to the savory salmon rice. Finally, a glass of crisp white wine or a refreshing Pisco sour would make an excellent beverage pairing to complete the meal.

Whats the best sauce for a peruvian salmon rice?

The best sauce for Peruvian salmon rice would be aji amarillo sauce. Aji amarillo, a type of Peruvian yellow pepper, is the cornerstone of much of Peruvian cuisine and is often used in sauces due to its unique flavor and spiciness. To make the sauce, blend aji amarillo peppers, garlic, lime juice, mayonnaise, and salt until smooth. This sauce compliments the sweetness of the salmon in the rice dish and adds a perfect kick of spice and acidity to balance out the flavors.

Peruvian salmon rice health benefits

Peruvian salmon rice is a great source of protein, omega-3 fatty acids, and essential nutrients. Salmon is known to be high in omega-3 fatty acids, which help reduce inflammation and lower the risk of heart disease. Additionally, the dish contains rice, which is rich in carbohydrates and provides a good amount of energy. The combination of salmon and rice also provides a variety of vitamins and minerals, including vitamin D and selenium, which are essential for bone health and immune function. Overall, Peruvian salmon rice is a nutritious and delicious meal option. However, if you’re looking for an even healthier recipe, you can try grilled salmon with steamed vegetables or a quinoa and vegetable stir-fry.