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Creamy Salmon Rice

Arroz con Salmón (Creamy Salmon Rice)

Erica Dinho
5 from 8 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • 2 garlic cloves minced
  • 1 cup long grain rice
  • Salt and pepper
  • ½ teaspoon ground cumin
  • 2 cups fish stock or vegetable stock
  • 1 pound salmon cut into small pieces
  • ¼ cup heavy cream
  • ½ cup mozzarella cheese
  • ½ cup chopped fresh cilantro
  • Lime to serve


  • Heat the butter and oil in a medium pan over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
  • Add rice, stir and cook for 3 minutes. Add the stock, salt and pepper, and bring to a boil.
  • Reduce heat to simmer, cover and cook for 10 minutes.
  • Season the salmon with salt, cumin and pepper. Add the salmon pieces in the partially cooked rice.
  • Cover and cook until the salmon is opaque throughout, about 10 minutes more or until the liquid is absorbed and the rice is tender but firm.
  • Add the heavy cream, cheese and fresh cilantro. Mix with a fork, cover and remove from heat. Let sit for 5 minutes and serve warm with lime wedges on the side.
Keyword rice recipes
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