Salmão com arroz de uma panela só

Ingredientes

• 4 salmon fillets
• 1 teaspoon seasoning salt
• 3 tablespoons olive oil (divided)
• 1 large onion (finely diced)
• 1 medium green bell pepper (finely diced)
• 1 medium red bell pepper (finely diced)
• 3 cloves garlic (minced)
• 1 cube chicken bouillon
• 1 teaspoon paprika
• 1 teaspoon turmeric
• salt and pepper (to taste)
• 1 1/2 cups long grain rice (rinsed)
• 3 cups chicken broth (low sodium, or vegetable broth)
• 1 lemon (zest and juice)
• 1 tablespoon fresh parsley (for garnish)

Modo de preparo

1. 1

   Season the Salmon:: Start by seasoning the salmon fillets with seasoning salt on both sides.

2. 2

   Sear the Salmon:: In a large skillet, heat 1 tablespoons of olive oil over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and sear for about 2-3 minutes per side, just to get a nice color. Remove the salmon from the skillet and set aside.

3. 3

   Cook The Veggies:: In the same skillet, reduce the heat to medium and add an additional 2 tablespoons of olive oil. Add the chopped onion, bell peppers and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Toast the Rice:: Add the rinsed rice, chicken bouillon, paprika, turmeric, salt and pepper to the skillet and stir for a couple of minutes to lightly toast it.

5. 5

   Add Liquids:: Pour in the chicken or vegetable broth, and add lemon zest. Bring the mixture to a simmer.

6. 6

   Cook the Rice and Salmon:: Gently place the seared salmon fillets on top of the rice. Cover the skillet with a lid and let it cook over low heat for about 18-20 minutes, or until the rice is cooked through and the salmon is flaky.

7. 7

   Final Touches:: Once everything is cooked, drizzle lemon juice over the salmon and rice. Check for seasoning and adjust if needed.

8. 8

   Garnish and Serve:: Sprinkle chopped parsley and/or lemon wedges over the dish and serve warm.