Cisco Kid's Catch: Smoked Salmon & Dill Rice Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant bowl featuring smoked salmon atop creamy herb rice with lemon-caper dressing, inspired by vintage fishing lures. This mediterranean-inspired one pot (gluten-free) ready in about 35 minutes pairs smoked salmon, short-grain white rice, finely chopped dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 oz smoked salmon
• 1 cup short-grain white rice
• 2 tbsp finely chopped dill
• 1/2 medium lemon
• 1 tbsp drained capers
• 2 tbsp olive oil
• 1 small, finely minced shallot
• 1 tbsp finely chopped chives
• 1 tbsp unsalted butter
• 1 1/2 cups vegetable broth

Instructions

1. Step 1: Bring 1 1/2 cups vegetable broth to a simmer in a small saucepan over medium heat, add 1 cup short-grain white rice and 1/2 tsp salt, then reduce heat to low, cover, and cook for 18 minutes until tender and liquid is absorbed.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a small skillet over medium-low heat, add 1 minced shallot and cook for 3 minutes until translucent and fragrant, then stir in 2 tbsp chopped dill and 1 tbsp drained capers, cooking for 1 minute more.
3. Step 3: Fluff cooked rice with a fork, fold in 1 tbsp butter until melted, then mix in 1/2 cup of the dill-caper sauce and 1 tbsp chopped chives until evenly distributed and fragrant.