The BBC Good Food logo
Quick salmon, preserved lemon & olive pilaf

Quick salmon, preserved lemon & olive pilaf

A star rating of 4.2 out of 5.5 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus steaming
  • Easy
  • Serves 4

Looking for a quick salmon dish rich in omega-3? This wholesome brown rice pilaf is inspired by Middle Eastern flavours and takes a handful of ingredients

Nutrition: per serving
NutrientUnit
kcal605
fat30g
saturates5g
carbs45g
sugars2g
fibre5g
protein37g
salt1.7g
Advertisement

Ingredients

  • 240g brown rice
  • 500ml vegetable stock
  • 4 boneless and skinless salmon fillets
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 preserved lemon from a jar, skin finely chopped, flesh and seeds discarded
  • 130g pitted green olives , sliced
  • small pack parsley , roughly chopped

Method

  • STEP 1

    Put the rice in a saucepan, cover with the vegetable stock and bring to the boil. Once boiling, reduce the heat to a simmer, cover and cook for 15 mins. Turn off the heat and leave the rice to sit for 15 mins without removing the lid.

  • STEP 2

    Meanwhile, put the salmon fillets on a microwaveable plate, season well and cover with cling film. Cook in the microwave on high for 4 mins until just cooked. When the rice is ready, stir through the spices, preserved lemon, olives, parsley and some seasoning. Flake the salmon and lightly stir through the rice, trying not to break up the fish too much, then serve.

Goes well with

Recipe from Good Food magazine, December 2016

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content