Addie’s Crispy Salmon and Rice recipe from RESCUED

Addie’s Crispy Salmon and Rice recipe from RESCUED

One of the most gratifying aspects of writing Rescued was speaking with so many thoughtful and insightful people about their second-chance dogs and their relationships with them. I spoke with Elissa Altman, the James Beard-award winning food writer at an especially tender time. Just a few weeks earlier, Elissa, her partner Susan, and their other rescue, a terrier mutt named Petey, had to say goodbye to Addie, their beloved rescued Lab. They adopted Addie in 2009 when she was about seven years old. Addie, like Elissa, had a profound appreciation for food (most Labs do and they are not discriminating eaters). But, Elissa’s recipe for Addie’s Crispy Salmon and Rice is sure to please even the most discriminating palette.

Addie and Petey

From Elissa Altman:

“We discovered early on that Addie, like most Labs, was basically a Hoover with four legs and a tail. That said, she did have her preferences: she liked my roast chicken very much, and a rare-cooked steak with a baked sweet potato made her swoon. But one of her absolute favorite dishes was my roast salmon with rice, which we made for her as a treat. It was an excuse for her to eat the crispy salmon skin, which was like candy. Her eyes got as big as saucers when we put it in her bowl, and after she ate it she would beam at us and wag. Either she was saying, “thank you”, or asking for more. Petey, on the other hand, eats like a bird and is very finicky, which is depressing for his food-writer mother.”


Serves 2 with leftovers, or Addie

Elissa Altman is founder of and author of TREYF: My Life as an Unorthodox Outlaw (Berkley, 2017) and Poor Man’s Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking (Berkley, 2015).

Addie’s Crispy Salmon and Rice recipe from RESCUED

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: Serves 2, or Addie

Serving Size:


1 tablespoon olive oil

1 pound salmon filet, skin on

3/4 cup cooked white or brown rice


Preheat oven to 350 degrees F. Place oil in small oven proof roasting pan and place pan on stovetop. Heat on medium low until oil ripples.

Place the salmon in the pan skin side up, and cook for five minutes. Turn the fish over so it is skin side down and place pan in oven for 20 minutes.

Remove from oven. Place the salmon on a plate to cool. Peel the skin off the fish and chop skin into small strips.

Flake the salmon into the rice, toss, and top with salmon skin. Serve immediately.

Leftovers will keep refrigerated for 2 days in a sealed container.

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