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Return the cooked salmon fillets to the skillet, spooning the sauce over the top. Let it simmer for another 2-3 minutes to allow the flavors to meld.
Kitchen Equipment Needed
Medium saucepan
Large skillet
Spatula
Measuring cups and spoons
Knife and cutting board
Tips and Shortcuts
Prep Ahead: You can chop the onion and garlic for both the rice and the sauce in advance to save time.
Use Pre-Cooked Rice: For an even quicker meal, use pre-cooked rice and simply stir in the turmeric and sautéed onion and garlic.
Alternative Cooking Methods: If you prefer, you can bake the salmon at 400°F (200°C) for about 12-15 minutes instead of pan-frying.
Variations
Vegetarian Option: Substitute the salmon with roasted vegetables such as cauliflower, zucchini, or bell peppers for a vegetarian version.
Spicy Kick: Add a pinch of red pepper flakes to the creamy sauce for a bit of heat.
Herb Infusion: Experiment with different herbs such as dill or thyme in the sauce for varied flavors.
Storing Leftovers
Store any leftover salmon and rice in separate airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the salmon and rice in a skillet over medium heat, adding a splash of water or broth to the rice if needed to prevent it from drying out.
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