Baked Basmati Rice & Salmon in white baking dish with Tomato Pomegranate Salsa in bowl on the side as well as Zest Kitchen + Home gray oven mitts
Baked Basmati Rice & Salmon with Tomato Pomegranate Salsa

Don’t be discouraged by the lengthy list of ingredients; many you’ll likely have in your kitchen, and the recipe is actually very simple and straightforward. While the rice bakes, you prepare the salsa. The salmon goes on top of the rice toward the end and they are baked together to finish the dish. Top with a flavorful tomato salsa and serve.

Baked Basmati Rice & Salmon with Tomato Pomegranate Salsa

Baked Basmati Rice & Salmon in white baking dish with Tomato Pomegranate Salsa in bowl on the side as well as Zest Kitchen + Home gray oven mitts
Prep Time 15 minutes
Cook Time 48 minutes
Don’t be discouraged by the lengthy list of ingredients; many you'll likely have in your kitchen, and the recipe is actually very simple and straightforward. While the rice bakes, you prepare the salsa. The salmon goes on top of the rice toward the end and they are baked together to finish the dish. Top with a flavorful tomato salsa and serve.
5 from 1 vote
Course Main Course
Servings 4

Ingredients
 

For the salmon and rice:

  • 1 ½ cups basmati rice
  • 2 ½ cups boiling water
  • 1 ¼ teaspoon kosher salt, such as Morton's
  • 2 garlic cloves, sliced thinly
  • ½ teaspoon dried mint
  • 2 cinnamon sticks
  • 2 tablespoons extra virgin olive oil
  • 4 4-ounce portions of skinless, boneless salmon

For the salsa:

  • 8 ounces mixed color grape tomatoes
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 2 teaspoons honey
  • ½ teaspoon cumin seeds, toasted and crushed with the flat side of a knife, or use ground cumin
  • ¼ cup pomegranate seeds
  • 1 teaspoon smoked flaked salt, or use ½ teaspoon regular kosher salt
  • A handful of Thai basil
  • Optional, a sprinkle of urfa chili flakes

Instructions
 

  • Preheat your oven to 425 F. Put all the ingredients for the rice in a 7 x 11-inch baking dish, except for the salmon and 1 of the tablespoons of olive oil. Stir to combine. Tightly cover with aluminum foil, then place in your preheated oven. Set the timer for 40 minutes.
  • While the rice cooks, make the salsa. Finely chop the tomatoes. There can be some larger pieces, but no big chunks. Put the tomatoes in a bowl and add the lime juice, soy sauce, vinegar, honey, cumin, pomegranate seeds and salt and stir to combine. Tear the basil into small pieces, and stir that in as well. Taste for seasoning, and adjust with more salt if needed.
  • Remove the baking dish from the oven and remove the cinnamon sticks. Check the rice for doneness, and for the amount of liquid left in the dish. If the rice needs more time, put it back in the oven with the foil lid. If it looks dry, add a bit more water. If it is finished cooking, nestle the salmon pieces into the rice evenly. Drizzle everything with the olive oil, then sprinkle the salmon with a pinch of salt. Cover the dish with the foil and return the dish to the oven for 8 minutes.
  • Depending on the type of salmon you have, and its thickness, it could take more or less time to be cooked through. Check for doneness after 8 minutes, and when it seems close, turn the broiler on for just a minute or two to brown the top, watching it carefully so it doesn’t burn. remove the dish from the oven when the salmon is cooked to your liking.
  • To serve, spoon the salsa over the salmon and rice, or dish out onto individual plates, passing the salsa at the table. Sprinkle with urfa chili flakes if you have them, or red chili flakes if you like a bit of heat.
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