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Pilaf with salmon, asparagus and peas
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try this aromatic salmon and rice bowl with asparagus and peas for a delicious twist on a classic family meal.
Ingredients:
  • 750ml chicken stock
  • 1 garlic clove, halved
  • 5cm-strip lemon rind
  • 2 (about 200g each) skinless salmon fillets
  • 20g butter
  • 1 red onion, finely chopped
  • 2 tsp cumin seeds
  • 300g basmati rice
  • 120g pea
  • 2 bunches asparagus, woody ends trimmed, cut into 3cm lengths
Instructions:
  • In a saucepan over medium-high heat, infuse the stock with garlic and lemon rind. Add the salmon and reduce the heat to low. Cover and simmer gently for 4-5 minutes until the salmon is perfectly cooked. Place the salmon on a plate and cover to keep it warm. Strain the flavorful stock and set aside, discarding the solids.
  • In a saucepan over medium heat, melt butter. Sauté onion until soft for 3-4 minutes. Stir in cumin and cook until fragrant for 1 minute. Add rice and cook until coated for 1 minute. Stir in stock, bring to a boil, then simmer covered on low for 12-15 minutes until rice is tender. Remove from heat, fluff rice with a fork, stir in peas and asparagus. Let stand covered for 5 minutes before serving.
  • Flake the salmon with a fork, mix it into the pilaf, and gently stir to combine. Season to taste before serving.

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