This is a typical question we lifelong Seattleites get. That, and how do you cook salmon? We’ll cook a salmon some other day. But my favorite quick side dish to serve with salmon (or any fish for that matter) is Lemon Rice. And here is how I make it.
If you have a rice cooker, that is the easiest way–and quite frankly the only way I make rice. Otherwise, I burn it. Can’t do the pot on the stove method to save my life. But a rice cooker? That I can do. So put the usual amount of rice and water in the cooker, along with a smashed up clove of garlic and cook it. Just before you serve the rice, dig out the garlic clove, and add into the cooker: a tablespoon of butter, a dash or so of dried dill, the zest of an entire lemon, a little bit of salt and pepper and stir it all together. Let it sit for another five minutes, and voila, Lemon Rice.
This is also good with Shrimp Kabobs. But with shrimp, I like a curried couscous. Which is just as easy as Lemon Rice, but I’ll save it for another day as well.