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Creamy White Wine Salmon & Rice Skillet

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Creamy White Wine Salmon & Rice Skillet
This deliciously easy one pan wonder salmon & rice skillet is amazing! Everyone is gonna want seconds so better make a lot! File this one under "Oh no you dittint!"
Creamy White Wine Salmon & Rice Skillet
This deliciously easy one pan wonder salmon & rice skillet is amazing! Everyone is gonna want seconds so better make a lot! File this one under "Oh no you dittint!"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • 2 tbsp olive oil
  • 2 cloves garlic diced
  • 1/2 onion diced
  • 1 cup sliced mushrooms
  • 1 cup quartered brussels sprouts (cut into quarters)
  • 3 cups cooked rice can use leftover rice as well
  • 2 tbsp flour
  • 1 cup milk
  • 1/2 cup white wine
  • 1/2 tsp salt
  • 1 tsp dry dill
  • 1 tsp parsley flakes
  • 1/2 tsp ground black pepper
  • 8 oz. frozen salmon fillets thawed
  • bread crumbs
  • 1/2 cup parmesan and mozzarella cheeses shredded
  • juice of 1/2 lemon whichever you prefer
Servings:
Ingredients
  • 2 tbsp olive oil
  • 2 cloves garlic diced
  • 1/2 onion diced
  • 1 cup sliced mushrooms
  • 1 cup quartered brussels sprouts (cut into quarters)
  • 3 cups cooked rice can use leftover rice as well
  • 2 tbsp flour
  • 1 cup milk
  • 1/2 cup white wine
  • 1/2 tsp salt
  • 1 tsp dry dill
  • 1 tsp parsley flakes
  • 1/2 tsp ground black pepper
  • 8 oz. frozen salmon fillets thawed
  • bread crumbs
  • 1/2 cup parmesan and mozzarella cheeses shredded
  • juice of 1/2 lemon whichever you prefer
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large (at least-12 inch) cast iron skillet or other large oven safe deep frying pan, sauté garlic and onion in 2 tbsp olive oil on medium high for about two minutes with a pinch of salt and ground black pepper.
  3. Add the mushrooms and brussels sprouts and sauté for an additional 2 minutes.
  4. Add the rice and sauté for an additional 2 minutes.
  5. Add the flour and stir to coat vegetables and rice.
  6. Add the milk, white wine, salt, dill, parsley and ground black pepper and stir together carefully so that the flour and everything is incorporated.
  7. Bring the mixture to a slow boil so that starts to thicken.
  8. Place the salmon fillets on top with a little salt and pepper and place in oven for 10 minutes.
  9. Carefully remove, and flake the salmon fillets with a fork so they are made into bite sized pieces. Then mix into the rice so it is incorporated. Top with breadcrumbs and cheeses and bake for another 10 minutes.
  10. Broil until a little golden brown (about 3 minutes).
  11. Top with lemon juice and let sit for 5- 10 minutes before serving.
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