One-Pot Salmon and Dill Rice With Peas

Preparation

1. Step 1

   In a large Dutch oven, combine rice and 2 ¼ cups of water and bring to a boil over high. Cover, reduce heat to low and cook for 10 minutes. (It will cook further after you add the salmon.) 

2. Step 2

   While the rice cooks, lightly crush the coriander seeds. (A meat mallet or the back of a small saucepan works well.) Rub salmon all over with the oil and season with salt, pepper and the crushed coriander seeds. 

3. Step 3

   Scatter peas evenly over the rice, then arrange salmon on top. Cover and cook until fish is just cooked to medium and rice is tender, 8 to 10 minutes longer.

4. Step 4

   Meanwhile, in a small bowl, combine yogurt, cucumber, garlic (if using) and 2 tablespoons of water; mix well then season to taste with salt and pepper.

5. Step 5

   Transfer the salmon to 4 serving plates. Add dill to the rice, season with salt and fluff with a fork. Spoon some of the rice next to the salmon. Serve warm, with the yogurt sauce and lemon wedges, if using, on the side.