Of all my favorite food treats living in Oregon, I think the quality and variety of smoked salmon is about the top. From salmon candy, to all the different flavored smokes, to what I used here, a moist, smoked salmon stored in a jar, I have yet to work my way through them all.
This would also be tasty with canned salmon or tuna. You can add steamed or sautéed veggies to the mix as well, feel free to experiment.
Mahi Polo – Smoked Salmon Rice
3 cups basmati rice, soaked for 1 hour and rinsed
1½ Tbsp canola oil
1 onion, diced
3 cloves garlic, minced
6-7 oz smoked salmon
1 tomato, chopped
½ Tbsp dried dill
1 T turmeric
¼ tsp saffron, prepared
Kosher salt to taste
torshi, to serve on the side
Parboil the rice in salted water for 10 minutes, drain and rinse with cold water or put the rice in the rice cooker with 3½ cups of salted water and cook for 10 minutes, rinse with cold water, drain and place in a large bowl.
Meanwhile, in a large skillet, heat 1 Tbsp oil over medium-high heat and cook the onion until golden. Add the garlic and cook another minute, until fragrant.
Remove the skillet from the heat, add the salmon, tomato, dill and turmeric, and mix til well combined.
Mix the fish mixture with the rice. Stir in the prepared saffron. Taste and add salt if necessary.
Place ½ Tbsp oil on the bottom of a pot or the rice cooker. Add the rice mixture and ½ c water. Cover the pot with a towel and cook over medium- high heat for 5 minutes then medium-low heat for 40 – 45 minute or cover the rice cooker and cook for 40 – 45 minutes.
Invert the pot to remove the rice.
Serve with torshi and enjoy!
Serves 4 – 6