Pilaf with salmon, asparagus and peas

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(2) Rate it

• 0:15 Prep


• 0:30 Cook


• 
  4 Servings


• Easy

Create a new family favourite with this fragrant salmon and rice dish tossed with asparagus and peas.

Featured in
Asparagus recipes, Coles Magazine

Ingredients

• 3 cups (750ml) salt-reduced 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 teaspoons cumin seeds


• 1 1/2 cups (300g) basmati rice, rinsed, drained


• 1 cup (120g) frozen baby peas, thawed


• 2 bunches asparagus, woody ends trimmed, cut into 3cm lengths

Method

• 
  
  
  Step 1
  
  
  
  
  Combine stock, garlic and lemon rind in a saucepan over medium-high heat. Add the salmon. Reduce heat to low. Simmer, covered, for 4-5 mins or until salmon is just cooked through. Transfer the salmon to a plate and cover to keep warm. Strain the stock mixture and reserve. Discard solids.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Melt the butter in a medium saucepan over medium heat. Cook onion, stirring, for 3-4 mins or until onion softens. Add the cumin and cook, stirring, for 1 min or until fragrant. Add the rice and cook, stirring, for 1 min or until rice is coated in onion mixture. Stir in reserved stock mixture. Bring to the boil. Reduce heat to low. Simmer, covered, for 12-15 mins or until rice is just tender and liquid is absorbed. Remove from heat. Use a fork to separate grains. Stir in the peas and asparagus. Stand, covered, for 5 mins.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Use a fork to coarsely flake the salmon. Add to the pilaf and gently stir to combine. Season to serve.
  
  
  

Nutrition

• 1803 kj

  Energy




• 18g

  Fat Total




• 5g

  Saturated Fat




• 5g

  Fibre




• 30g

  Protein





• 523mg

  Sodium




• 5g

  Carbs (sugar)




• 35g

  Carbs (total)

All nutrition values are per serve

Notes

Serve with lemon zest and lemon wedges.

• Publication: Coles

Source: taste.com.au