Yellow rice with poached salmon, boiled eggs and parsley

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This has been my go to meal for years. We have it almost weekly and I enjoy it just as much every time.

The key is to catch the rice just as it has absorbed all the water and hasn’t gotten a chance to get dry. Then when you add citrus to it it will become creamy.

And those “small” touches-velvety eggs and bright but not overpowering parsley make the dish that much more irresistible.

Yellow rice with poached salmon, boiled eggs and parsley

Course: Savory dishes


Total time






  • 1 yellow onion

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 5 dl rice

  • 1 l water

  • 800 gr salmon + water to cover it

  • 3 limes and/or lemons

  • 1 bunch of parsley

  • 4 eggs

  • 2 tbsp olive oil

  • Salt


  • Heat up the oven to 180C. Place salmon in an oven pan with high sides and cover it with water. Cook in the over until cooked through, ca 30 min.
  • When salmon is cooked, discard the cooking water. Take two forks and flake salmon in to chunks big and small.
  • While the salmon is cooking start working on the rice.
  • In a large skillet, on medium heat, heat up the olive oil then add to it chopped onion. Cook the onion until it becomes translucent. Add water if needed.
  • To the onion add spices and stir. Add washed rice, water and salt. Stir again then cover with a lid. Lower the temperature to medium-low and cook for around 20-30 min or until the rice has absorbed the liquid.
  • To the rice add juice of lemons/limes, salmon chunks and combine gently.
  • In a small pot with water, add the eggs and bring to boil. When water starts boiling cook for 4 min to get creamy consistency egg yolks.
  • To serve cover a plate with rice and salmon chunks, add a couple of egg yolk halves, a handful of fresh parsley and a drizzle of olive oil.

Recipe Video



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