Salmon Symphony with Lemon and Herbs

Salmon Symphony with Lemon and Herbs

Poached Salmon with Herb-Infused Jasmine Rice 

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The Poached Salmon with Herb-Infused Rice is a culinary masterpiece that combines the delicate and buttery texture of salmon with the savory aroma of herb-infused rice pilaf. This dish is a symphony of flavors, bringing together the richness of salmon, the freshness of mixed herbs, and the zesty brightness of lemon.

For a touch of elegance, the salmon is poached to perfection, ensuring it remains tender and moist. The Jasmine rice, cooked with chicken broth, absorbs all the flavorful goodness, making it the perfect accompaniment. It's a luxurious meal that's easy to prepare and guaranteed to impress your guests.

The versatile nature of this dish allows you to customize it to your liking. You can experiment with different herb combinations or even add a drizzle of your favorite sauce. It's a dish that caters to both your palate and your aesthetics, making it an ideal choice for special occasions or simply when you want to savor a gourmet meal at home as an elite Carnivore.


  • 4 salmon fillets
  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup mixed fresh herbs (parsley, dill, and chives), chopped
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper to taste

Raw salmon fillet


  1. In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic, sauté for 2-3 minutes until they become fragrant and translucent.

  2. Add the jasmine rice and continue to sauté for another 2 minutes until the rice is lightly toasted.

  3. Pour in the chicken broth, bring to a simmer, and then cover the skillet with a lid. Reduce the heat to low and let it cook for 15-20 minutes, or until the rice is tender and has absorbed the liquid.

  4. While the rice is cooking, season the salmon fillets with salt and pepper. In a separate large pot, bring water to a gentle simmer. Poach the salmon in the simmering water for 8-10 minutes, or until it's cooked through and flakes easily with a fork.

  5. In a small bowl, mix the lemon zest, lemon juice, and the chopped herbs.

  6. Once the rice is ready, fluff it with a fork and stir in the lemon and herb mixture.

  7. To serve, place a scoop of herb-infused rice on each plate and top with a poached salmon fillet. Garnish with extra fresh herbs and lemon slices.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 380 kcal | Servings: 4 servings

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