Lemon-Saffron Salmon + Dill Rice

This is the most expensive salmon you’ll ever make - I’m actually not being hyperbolic here - and it won’t be because of the type of salmon you buy, it will be because this recipe requires saffron. And that’s non-negotiable.

You likely already know how pricey this spice is, but in case you don’t, it’s sold in 3-4 individual pods in a jar, usually costing for $20-30. It’s a beautiful spice and flavor to use so I love finding ways to incorporate it, but definitely make sure it’s a worthy attempt. In this case, I had one pod left and I knew I’d been holding onto it for awhile, so figured best to use it while it’s still thriving than to let it dry up. What a metaphor for our youth, right?

BA’s Lemon-Saffron Salmon with Dill Rice, via Basically and Yasmin Fahr.

Bentley’s Way

• This was a first-time-make for me, so I followed the recipe exactly, even rinsing the rice. I know you won’t want to do this, but as someone who has chosen to skip this step before, it helps with the fluff.

• Also, I didn’t do the towel-covered-lid thing and ended up having to let me rice steam longer so this is also important and not annoying.

• This is a great dinner for a warm weeknight, in my opinion. Vibrant and fresh in flavor, light and appropriately filling.