Salmon and Lemon Butter Rice with Tomato–Cucumber Salad
Recipe from Santos Loo
This one-pot salmon and rice bowl comes together quickly with minimal prep in the Our Place Rice Cooker. Jasmine rice cooks in a lemon-butter broth, while salmon is lightly marinated with garlic and lemon for a clean, bright flavor. It’s finished with a fresh salad of cherry tomatoes, cucumber, shallot, and herbs tossed in a simple vinaigrette. Serve it as written or adapt it with a different fish or grain.
20 minutes
35 minutes
2
What You'll Need
Ingredients
For the tomato–cucumber salad
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1 cup mixed fresh herbs (parsley leaves, mint leaves, dill fronds), divided
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4 ounces cherry tomatoes, quartered
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1 Persian cucumber, halved lengthwise and sliced into ¼-inch half-moons
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1 small shallot, thinly sliced
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2 tablespoons extra-virgin olive oil
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1 teaspoon red wine vinegar
- ½ teaspoon kosher salt, or more to taste
For the rice
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1 cup jasmine rice, washed and drained
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¾ cup water
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2 garlic cloves, grated or finely minced
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Zest of 1 lemon
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3 tablespoons fresh lemon juice
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3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ¼ teaspoon ground turmeric
For the salmon
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12 ounces skinless salmon, cut into 1½-inch cubes
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2 garlic cloves, grated or finely minced
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1 tablespoon fresh lemon juice
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1 teaspoon kosher salt
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Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Directions
Step 1
Marinate the salmon:
In a medium bowl, combine the salmon, garlic, lemon juice, salt, pepper, and olive oil. Stir gently to coat. Set aside at room temperature while you prepare the other components.
Step 2
Prepare the salad:
Finely chop the herbs. Transfer half to a medium bowl and reserve the remaining herbs for finishing the rice. Add the tomatoes, cucumber, and shallot to the bowl. Cover and refrigerate until ready to serve. Just before serving, whisk together the olive oil, vinegar, and salt, drizzle over the salad, and toss to combine.
Step 3
Cook the rice:
Add the rice, water, garlic, lemon zest, lemon juice, butter, salt, and turmeric to the rice cooker pot and stir briefly to distribute. Set the rice cooker to WHITE RICE for 35 minutes.
Step 4
Add the salmon and finish:
When 20 minutes remain, arrange the marinated salmon in a single layer on top of the rice. Continue cooking until the cycle is complete. Transfer the salmon to a plate. Add the reserved chopped herbs to the rice and fluff gently with a fork. Serve the rice topped with the salmon and tomato–cucumber salad.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
