Salmon bowls! But piccata style, baby.
We’re huge bowl fans around here (read: completely obsessed), so I came up with a fun way to have piccata flavors but with rice! And salmon! And one more explanation point just for the hay of it!
It’s fairly simple, easy enough for a school night, but also packs a briny, sassy punch that will have you singing to the high heavens.
Ready?
We’ll cube up some salmon fillets and turn them in a bowl with olive oil, parsley, garlic and lemon zest. Salt, natch. You could add some heat with crushed red pepper, too, if your soul cries for it.
Then we’ll arrange it on a rimmed baking sheet and broil the crud out of it.
Second rack down, ten minutes. It’s perfect every time.
Lordy Lou.
The thing about the rice is this: basmati – rinsed. In a rice cooker with two cups chicken stock and about a 1/4 cup of thinly sliced shallot. It’s a lil’ trick I learned during my Food Network days and I’ll never go back. It’s rice on crack. Just insane.
We’ve also whipped up a simple lemon caper sauce with garlic and parsley and white wine. Oh my.
You know the piccata drill. As long as you have garlic + parsley + capers + lemon in some capacity, you’re in solid shape. We’re doing a piccata dance about now.
Truly delicious anytime of the week, but I love this as a weeknight savior. And you can prep the salmon ahead of time and just crank it under the broiler right at dinnertime. It’s bliss.
Such flavor, such attitude, such elegance. You’ll dig this, I promise.
Add it to this week’s menu!
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Ingredients
- 1 cup basmati rice, rinsed
- 2 cups chicken stock
- 1/4 cup thinly sliced shallots
- 3 salmon fillets, cut into cubes
- 1/2 cup chopped parsley, divided
- 2 Tbs. Extra-virgin olive oil
- 2 garlic cloves, grated
- 1 lemon, zested (save the juice for the sauce)
- 1-2 Tbs. Butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 Tbs. Capers
- 1 1/2 cup chicken stock
- Parmesan shavings, to garnish
- Coarse salt and freshly cracked black pepper
Instructions
- Place the rice in a rice cooker and add the chicken stock and shallots. Stir to combine, then turn it on and let it be.
- In a medium bowl, mix together the olive oil, 1/4 cup chopped parsley, grated garlic, lemon zest, and a pinch of salt. Give it nice whisk to fully combine, then add the cubed salmon to the bowl. Let this sit as long as you want.
- Place the salmon on a rimmed baking sheet and broil (second rack down) for ten minutes.
- Meanwhile, add the butter to a medium skillet over medium heat. Once the butter is melted, add the minced garlic and sauté for 30 seconds. Add the wine and let it bubble up for a few seconds. Then stir in the remaining chopped parsley and stir to combine. Add the capers along with the chicken stock, and let this simmer just a few minutes. Add a pinch of salt.
- Once it’s simmered for just a little bit, add a Tbs. of flour to slightly thicken, along with the lemon juice. Whisk to fully blend.
- To dinner bowls, add the shallot rice, topped with broiled salmon and a good drizzle of the lemon caper sauce. Get it as soupy or light as you prefer!
- Garnish with parmesan shavings and a crack of black pepper. Divine.
- Serves four.
Aaaand the video!
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