A delightful dish combining spiced salmon with a refreshing citrus-infused rice pilaf.
Combine cumin, paprika, salt, and pepper in a bowl. Rub the mixture over the salmon fillets and let them rest for 30 minutes.
Letting the salmon rest with the rub allows the flavors to penetrate the fish.
Rinse the rice under cold water. Boil water in a pot, add the rice, and cook for 30 minutes. Drain and let it steam covered for 10 minutes.
Steaming the rice after boiling ensures a fluffy texture.
Toast the walnuts in a dry skillet until fragrant. Set aside.
Toasting nuts enhances their flavor and crunch.
Heat olive oil and butter in a skillet. Sauté onion, celery, and carrot until softened. Add zucchini and cook until tender.
Cut vegetables evenly to ensure uniform cooking.
Mix the cooked rice with the vegetables. Add orange zest, orange segments, and toasted walnuts. Stir in cilantro.
Adding the orange zest and segments gives the pilaf a fresh, citrusy flavor.
Grill the salmon on a grill pan over medium heat for 5-8 minutes per side until cooked through.
Use a grill pan to achieve nice grill marks on the salmon.
Serve the salmon over the rice pilaf. Garnish with additional cilantro if desired.
Serve immediately to enjoy the dish at its best.
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