Description
A super simple, one-pot meal that cooks everything together: fluffy rice, citrusy salmon, and perfectly steamed asparagus.
Ingredients
Units
Scale
- 1 cup rice (I use Japanese short-grain or medium grain)
- Bone broth (or water), for cooking liquid
- 1 lb salmon
- 4 oz asparagus, trimmed and cut into two-inch pieces
- Salt, pepper, oregano, to taste
- Thin lemon slices (for topping)
Instructions
- Wash your rice thoroughly in cold water until the water runs clear. Strain the rice to remove excess water.
- Place the washed rice in a rice cooker and add the same quantity of bone broth or water (use the same amount of bone broth as you would water) as you normally would for cooking rice. Note that this can vary depending on the type of rice you are using. Unless you are using frozen salmon, start your rice cooker (for me, I just use the standard “Plain” button). If you’re using frozen, don’t start it yet!
- Prep your asparagus by trimming it and seasoning with salt and pepper.
- Place salmon on a slice of parchment paper and season with salt, pepper, and oregano. Top with lemon slices.
- About 10 minutes into the rice cooker cycle, quickly but gently place the salmon on top of the rice (there will still be some liquid, that’s okay!). Add asparagus either on top of or around the salmon.
- Quickly close the lid and let the rice cooker complete its cycle. Everything will steam together and absorb the lemony, savory flavors. Enjoy it hot!
Notes
- This recipe is very forgiving – don’t stress exact timing.
- The only real rule: avoid overly thick salmon fillets. If yours is very thick (more than ~1 inch), slice it so it cooks evenly.
- The rice will absorb flavor from the salmon, lemon, and broth, making everything taste cohesive and rich.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2