Cumin Crusted Salmon With Orange Rice Pilaf

"An entry in Dining on a Dollar. The salmon is very flavorful and is accented beautifully with the delicate flavors of the rice. Serve this was a side salad for a delicious and healthy meal."
photo by mersaydees photo by mersaydees
photo by mersaydees
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
Ready In:
1hr 15mins




  • Wash salmon fillets and pat dry. In a small dish mix together the cumin through black pepper. Rub over salmon fillets and allow to rest at room temperature for 30 minutes.
  • Rinse the rice well under cold running water. In a large pot, bring 12 cups of water to a boil, add in rice, stir once and boil uncovered for 30 minutes. Place a stainer in the sink and pour rice into a stainer. Allow to drain for 10 seconds. Return to the pot, turn off heat source, cover and let rice steam for 10 minutes.
  • In a small dry skillet, lightly toast the walnuts. Set aside.
  • While rice is steaming, warm the olive oil and butter in a large skillet over medium high heat. Add in onion, celery and carrot. Cook until onion is wilted. Cover and reduce heat to low. Allow to cook for 4 to 5 minutes or until carrot is barely tender. Add in garlic and zucchini. Cook until zucchini is crisp tender stirring frequently.
  • When rice is done add to vegetable mixture. Thoroughly combine vegetables with steamed rice. Stir in peas. Cover and allow to rest for a few minutes.
  • Zest orange then remove peel. Cut and section the orange. Cut sections into thirds if large or into half for smaller sections. Add orange zest and sections to rice mixture along with toasted walnuts. Keep warm while grilling the salmon.
  • Grill salmon over medium heat until it flakes; approximately 5 to 8 minutes per side. Spoon the rice pilaf onto serving plate and top with grilled salmon. Garnish each serving with fresh cilantro if desired.

Questions & Replies

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  1. This was so good, and a nice combination of everything! Since my family loves salmon, this recipe was a great way to enjoy the fish, and the rice added nicely to the meal.
  2. This recipe has it all: looks, healthy ingredients, flavor and is quick to make. This really hits the spot that craves gourmet Mexican faire and is like 5 star dining. I will make this a lot and can't wait to share with family and friends. Love it! Good luck in the contest!
  3. We really enjoyed this dish. The pilaf was easy to make and had a great combo of walnuts, orange segment/pieces and vegetables. I really enjoyed the pilaf and it was the perfect quantity for four good sized serves. My youngest daughter didn't even realise that this dish contained zucchini (that she says she doesn't like). The salmon cooked up lovely with the spice crust. A recipe that I will most certainly make again. Good luck in theDining on A $ competition. Photo taken also to be posted
  4. I had frozen salmon and one zucchini left, so I decided to try this good recipe. I did not have coriander (or dried cilantro seeds), so added fresh cilantro leaves with the other spices for seasoning the salmon and the flavor was very good. <br/>The rice pilaf taste was also good with the vegetables, but I got confused with the directions in Step 2 where it says: "bring 12 cups of water to a boil": for 1 cup of brown rice..???, so I added two cups of water to cook the rice, only the orange zest and did not have walnuts. Thanks for sharing your recipe Chef, and good luck in the contest.
  5. This recipe appealed to me as a healthy flavorful option that you might find in a nice restaurant. The spice mix was good but needed more salt and I had some leftover so also tried it on boneless skinless chicken breast which was just as good as the salmon. I think some lemon or lime squeezed over the salmon would have made the spices pop. I've never made brown rice with the method listed and was pleasantly surprised with how you end up with it being non-sticky. My Hubby doesn't like fruit in his non-dessert recipes so I dished up his pilaf without the orange zest and sections. I tried it both with and without the orange and preferred it without also but I could see how the flavor goes with the spice rub. I also omitted the walnuts. I made 2 servings but used the full amounts of veggies and added garlic salt to the rice. The rice ended up being 3-4 servings. All in all this was very good and was a nice use of the contest ingredients. Good luck!


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