One-Pan Salmon Rice Dinner | HEALTHY & Delicious 30 Minute Recipe

EPISODE 1019 – How to Make a One-Pan Salmon Rice Dinner | HEALTHY & Delicious 30 Minute Recipe

FULL RECIPE HERE:

One-Pan Salmon Rice Dinner | HEALTHY & Delicious 30 Minute Recipe

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so today we’re going to grab some canned salmon 
you know like I’ve told you in the past one of  
the best pantry staples out there because it’s 
very affordable and healthy and we’re going to  
make a dish that’s perfect for a busy week 
night we’re talking a one pan salmon rice  
dinner and let me tell you this rice dish 
is filled with so many different layers of  
flavors it’s very easy to make where there’s 
no tricky techniques or special equipment  
needed and it’s all done in a little over 30 
minutes folks serve this rice next to garden  
salad and of course a bottle of Spanish wine and
you’re going to have yourself one heck of a  
fabulous meal really quick before we start 
a shout out to a couple of my patreons Phil  
Segarra, David Machado, Tommy Williams, Jim Schallert and Barbara Eastman again guys thank you so much  
for being patreons of Spain on a fork you know 
how much I appreciate you all right let’s just  
dive right into this I’m going to heat a large 
fry pan with a medium heat and add in a generous  
2 tbsp of extra virgin olive oil which is 
35 ml while the oil is heating I’m going to  
finely chop one small onion roughly chop five 
cloves of garlic and finely chop one red bell pepper
then we’ll add the chopped 
ingredients into the hot fry pan
and we’ll mix them around that 
way they’re all coated in the olive  
oil and as you know I always like 
to mix this around continuously that  
way the ingredients don’t brown 
too quickly and they all evenly sauté
after 3 to 4 minutes and the 
vegetables are lightly sauteed I’m  
going to add in half a teaspoon of sweet 
smoked Spanish paprika which is 1.25 grams
and we’ll give it a quick mix that way that 
paprika is evenly coating all the vegetables as  
always the Spanish paprika I’m using is 
from Kiva link where you can get some in  
the description box below and if you buy from 
that link you’ll also get 25% off your order  
then we’ll add in half a cup of tomato 
sauce which is 120 grams as always I made  
my sauce by finely grating fresh tomatoes 
but you can also use can tomato sauce here  
or even passata and we’ll season everything 
with sea salt and freshly cracked black pepper
and we’ll give it a mix until it’s well 
mixed together and then simmer it for a few minutes
after 3 to 4 minutes and the tomato 
sauce has slightly thickened I’m going to  
add in 2 cups of vegetable broth which is 
480 ml of course you can also use chicken  
broth here or even water if you like either 
way link on how to make my homemade veggie  
broth in the description box below we’ll also 
pinch in a 1/4 teaspoon of saffron threads which  
is .17 grams link where you can get the golden 
saffron I’m using in the description box  
below as well and we’ll turn it up to a 
high heat and give it a gentle mix
in the meantime let’s start getting our 
rice ready I’m going to add in one cup  
of long grain rice into a fine sieve which is 
190 grams and rinse the rice under some water  
until it starts running clear underneath 
which takes about 1 to 2 minutes of course  
you can use different types of rice to 
make this dish just make sure to check  
the package instructions in the rice you’re 
using that way your liquid to rice ratios  
are right on the money once the broth comes 
to a boil in the pan we’ll add in the rice
and we’ll give it a mix that 
way everything is evenly distributed
and then we’ll place a lid on 
the pan and lower the fire to a low medium  
heat and we’re going to simmer this 
between 15 to 20 minutes or until that  
rice is perfectly cooked through in the 
meantime let’s start getting our salmon  
ready I’m going to drain a can of salmon 
into a fine sieve with a bowl underneath and  
gently flake the salmon the size of the 
can that I’m using is 6 oz which is 170 grams
and we’ll also reserve 1/3 
cup of frozen peas which is 55 grams
okay let’s move back to the rice 
after simmering it for 15 minutes  
which is about 3 minutes shy of that rice 
being perfectly cooked through we’ll remove  
the lid and add in the frozen peas and you 
want to make sure to evenly spread them around
and then we’ll place the lid back 
on the pan and simmer it for another 2 to  
three minutes or until that rice is perfectly 
cooked through and those peas are nice and tender
after about 3 minutes 
we’ll remove the pan from the heat
add in the drained salmon and using a 
fork we’ll gently fluff the rice this is going to  
help separate the grains of rice as well as ensure 
that all the ingredients are well mixed together
and you can serve this directly out of the fry 
pan or transfer into some serving dishes either  
way check it out our one pan salmon rice dinner is 
done super easy to make heart healthy ingredients  
and all done in a little over 30 minutes let’s 
give it a try and see how it turned out
seriously folks these are the kind 
of recipes that are so exciting because  
we grabbes such basic pantry staples and 
we got a restaurant quality dish I am  
so excited to try this little 
bit of everything here we go
that was a big bite that right there is 
right on the money the rice is beautifully  
cooked then you have those vegetables with the 
spices and of course that canned salmon taking  
this to the next level easy to make heart healthy 
ingredients give it a try at home once again next to  
garden salad and a bottle Spanish wine more 
specifically a red one from the region of Jumilla  
and you’re going to have yourself the best moment 
of your day if you enjoyed today’s video hit  
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Spain on a fork family till the next time…hasta luego!