Persian Herb-Infused Salmon with Saffron Basmati Rice and Walnut-Dill Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 salmon fillets (6 oz each) 1 cup basmati rice 1/2 tsp saffron threads 1 cup water 1 tbsp olive oil 1 small onion, finely chopped 1 clove garlic, minced Salt and pepper, to taste Fresh herbs (dill, cilantro, parsley) for garnish For the Walnut
• Dill Sauce: 1 cup walnuts, roughly chopped 1/2 cup Greek yogurt 1/4 cup fresh dill, chopped 1 clove garlic, minced 1/2 tsp salt 1/4 tsp black pepper 1 tbsp lemon juice 2
• 3 tbsp water

Instructions

1. Begin by preparing the saffron rice. In a small bowl, soak saffron threads in warm water for 5 minutes to release their aroma and flavor.
2. Rinse basmati rice under cold water, then add to a medium saucepan with a pinch of salt. Add the soaked saffron and its infused water to the saucepan, along with 1 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 20 minutes or until the rice is tender and has absorbed the liquid. Remove from heat and let stand, covered, for 5 more minutes. Fluff with a fork before serving.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. In a small bowl, combine walnuts, Greek yogurt, chopped dill, minced garlic, salt, black pepper, lemon juice, and enough water to create a smooth sauce. Set aside.
5. Season salmon fillets with salt and pepper. Place them on the prepared baking sheet, skin side down. Bake for 12 14 minutes or until cooked through and flaky.
6. To serve, spoon the saffron rice onto plates, placing the baked salmon on top. Drizzle the walnut dill sauce over the salmon and garnish with fresh herbs.

Chef’s Insight

Using high-quality saffron threads infuses the rice with an intense aroma and flavor that enhances the overall dish. Toasting walnuts beforehand brings out their nutty taste, which complements the salmon perfectly.

Notes

Ensure that the salmon fillets are skin-side down when baking to prevent the skin from becoming too crispy or burnt. If desired, you can remove the skin before serving.