Pesto Salmon with Rice

    1 hour

    Salmon is coated in pesto, which is added to rice that is halfway through its cooking time. The flavours of the pesto melds the dish together, seasoning the rice and salmon. Simple and absolutely delicious!

    79 people made this

    Serves: 4 

    • 675g salmon fillets, cut into 2.5cm cubes
    • 75g pesto
    • 30g butter
    • 2 shallots, finely chopped
    • 190g uncooked long-grain white rice
    • 600ml fish stock
    • 150ml dry white wine

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a medium bowl, toss salmon fillets in pesto to coat.
    2. In a medium saucepan over medium heat, melt butter and saute shallots until tender. Stir in rice, fish stock and wine. Bring to the boil. Reduce heat, cover and simmer 15 minutes.
    3. Without stirring rice, place salmon in the saucepan. Cover and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.

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    Reviews in English (53)


    Made my own pesto for it with leftover basil plant and pine nuts, one very tasty risotto, thanks  -  30 Aug 2016


    simple, easy and tasty! I added a tablespoon of pesto to the rice and it was just perfect!  -  10 Feb 2014


    This was so good and so easy to make. I made a couple changes. I didn't have any shallots so I cut up some onion and added a little garlic. I used chicken stock instead of fish stock. Fish stock sounded nasty and I've never even seen it sold before. I used salmon filets that I did not cut up. I'm not sure why some people commented it didn't look very nice. We thought it looked fine and tasted even better!  -  31 Oct 2007  (Review from Allrecipes US | Canada)