Quick salmon, preserved lemon & olive pilaf
- Chelsie Collins
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
plus steaming
A star rating of 4.2 out of 5.9 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
240g brown rice
-
500ml vegetable stock
-
4 boneless and skinless salmon fillets
-
1 tsp ground cinnamon
-
1 tsp ground cumin
-
1 tsp turmeric
-
from a jar, skin finely chopped, flesh and seeds discarded
-
130g pitted green olives
sliced
-
small pack parsley
roughly chopped
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Nutrition: per serving
- kcal605
- fat30g
- saturates5g
- carbs45g
- sugars2g
- fibre5g
- protein37g
- salt1.7g
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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.
Recipe from Good Food magazine, December 2016
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A star rating of 4.2 out of 5.9 ratings
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