Crispy Salmon with Bedazzle Rice


This recipe is a shout out to one of my most beloved foods: dolmas. Though there aren’t any grape leaves at all, it’s got all the lemony, herby flavor you know and love. You’ll use lemons two ways here, maximizing their potential both sliced into rounds, and caramelized and juiced into the whole thang at the end.

Active Time: 1 hr

Total Time: 1 hr 30 mins

Crispy Salmon with Bedazzle Rice


  • 6 garlic cloves
  • 16 scallions
  • 3 lemons
  • 1 large bunch dill


  • 1 cup walnuts
  • 6 tablespoons olive oil
  • 1 tablespoon dried mint (or 1 bunch fresh mint)
  • 1 ½ teaspoons ground coriander
  • 1 cup long grain white rice
  • ½ cup dried currants
  • Kosher salt, freshly ground black pepper


  • 4 6 oz skin-on salmon filets

1. Toast the nuts:

  • Preheat oven to 350. On a small baking sheet, drizzle 1 cup walnuts with olive oil and season with salt. Roast until deep golden brown, 12-15 minutes. Finely chop.

2. Do some prep:

  • Thinly slice 6 garlic cloves and 16 scallions. Set aside 1 cup sliced scallions for later on.
  • Thinly slice half of a lemon into thin rounds, discarding any seeds that cling.

3. Cook the rice:

  • Heat 3 tablespoons olive oil in a Dutch oven over medium heat. Arrange the lemon slices in the pot, and cook flipping once until frizzled, brown in places and beginning to crisp, 2-3 minutes total. Transfer to a cutting board.
  • Add the sliced scallions, garlic, 1 tablespoon dried mint, 1 ½ teaspoons ground coriander, and 1 teaspoon salt. Cook, stirring occasionally until softened but not browned, 3-4 minutes.
  • While the scallions cook, rinse 1 cup rice through a fine mesh sieve, swirling vigorously until the water runs clear. Drain well.
  • Add the rice to the pot along with ½ cup dried currants, and 1½ cups water. Bring to a simmer. Once simmering, cover, reduce the heat to low and set a timer for 20 minutes. After 20 minutes, let steam (still covered) 10 minutes longer. Transfer the rice to a large mixing bowl to let cool to room temp.
  • While the rice cooks, chop the roasted walnuts and 1 large bunch of dill (if you aren’t using dried mint, you can chop your mint now too).
  • Once room temperature, stir in the chopped walnuts, chopped dill, and reserved scallions. Squeeze in the juice of 2 lemons, and stir in 3 more tablespoons of olive oil. Taste and adjust seasoning with salt and pepper.

4. Cook the salmon:

  • Pat (4) 6 ounce salmon filets dry. Season all over with salt. Arrange skin side down in a large dry nonstick skillet. Set the skillet over medium heat and cook undisturbed until the skin is very crisp and golden at the edges, 5-6 minutes. Flip the filets, and cook 2-3 minutes longer–this should yield salmon that is cooked to medium. If you prefer salmon cooked more or less, adjust accordingly.

5. Serve:

  • Divide the bedazzle rice among 4 bowls. Top each bowl with a filet of salmon. Cut the fried lemons in half and the remaining fresh lemon half into wedges and serve alongside.

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