Recipe Instructions:
Ingredients
¼ cup olive oil, divided
1 cup basmati rice
½ cup golden raisins
1 cinnamon stick
2 ¼ teaspoons kosher salt, divided
4 tablespoons unsalted butter, softened
½ teaspoon ground turmeric
½ teaspoon coarsely chopped cumin seeds
4 6-ounce skin-on salmon fillets
4 cups packed fresh baby spinach
1 teaspoon fresh lemon juice (from 1 lemon)
⅛ teaspoon freshly ground black pepper
Directions
Preheat oven to 325 F. Heat 2 tablespoons oil in a medium saucepan over medium. Add rice, raisins, and cinnamon stick. Cook, stirring often, until rice is fragrant and slightly opaque, about 2 minutes. Stir in 2 cups water and 1½ teaspoons salt; bring to a boil over high. Reduce heat to low, cover, and simmer, undisturbed, until liquid is absorbed, about 10 minutes. Remove from heat and let stand, covered, until rice is just tender, about 10 minutes. Fluff with a fork.
Meanwhile, mash butter, turmeric, cumin, and ½ teaspoon salt in a small bowl. Place salmon, skin side down, in a 13-by-9-inch baking dish. Spread butter mixture over salmon; cover with aluminum foil. Bake until salmon is firm when squeezed along sides, 20 to 25 minutes.
Toss spinach, lemon juice, pepper, and remaining 2 tablespoons oil and ¼ teaspoon salt in a medium bowl. Serve salad alongside salmon and rice.
