Cilantro Rice and Salmon

Once a upon a time someone had forwared me a recipe for cilantro rice. It was basically some fluffy white rice with cilantro leaves mixed into it.

I mean if you say cilantro rice I want to smacked in the face with cilantro! Unlike some folx cilantro doesn’t taste like soap to me. Cilantro is one of my most favourite herbs — so this recipe is for all those cilantro lovers out there like me.

Ingredients

For the rice:

• 2 cups basmati rice
• 1 bunch cilantro, roughly chopped
• 5 to 6 cloves garlic
• 4 to 5 bird’s eye chillies
• 2 chicken bouillon cubes
• 2 medium carrots, cubbed
• 1/2 teaspoon onion powder
• 2 tablespoon butter

For the salmon:

• 2 lbs salmon fillet
• 2 teaspoon dill or dried dill
• 2 tablespoon butter, room temperature
• 6 to 7 garlic cloves, grated
• lime wedges (optional)

Directions

1. Wash and rinse the rice at least 3 times or until the water runs significantly less cloudy and set aside.
2. In a blender, add chopped cilantro, garlic, chicken bouillon cubes and two cups of water and blend until homogenous and set aside.
3. In a heavy bottom pot or dutch oven, add butter and heat.
4. Once the butter is heated, add in washed rice, cubbed carrots and onion powder and fry together.
5. Pour in the cilantro mixture plus 2 cups of water once the rice starts sticking to the bottom of the pot and give it a good stir making sure nothing is sticking on the bottom. Cover and cook for 20 minutes on medium heat.
6. While the rice is cooking, put the oven at 400° and prep the salmon.
7. Dry the salmon with a paper towel and season with salt.
8. In a small bowl, add room temperature butter, grated garlic and dill and give it a good mix.
9. Cover the salmon in the butter mix and pop it into the oven for 10 to 15 minutes.
10. Serve together with a wedge of lime, and enjoy!