Rice & salmon pilaf
Salmon gets elevated to autumn with seasonal leeks and mushrooms – great flavour combinations, a touch of dried mint and dill gives it a Middle Eastern edge.
SERVES 4 PREP: 5 mins COOK: 15 mins Per serving: KCALS: 394 SAT FAT: 2g FAT: 12g CARBS: 46g
225g basmati rice 1tbsp olive oil 1 red onion, finely chopped Pinch of dried mint 2 cloves garlic, finely chopped 3 leeks, finely chopped 200g pack of chestnut mushrooms, sliced 2 salmon fillets, skin on Handful of dill, finely chopped Squeeze of lemon to taste, Lemon wedges to serve (optional)
1 First cook rice by adding it to a pan, pour over boiling water so it sits about 1in above rice, salt, then cook on a high heat for about 5 mins, turn heat
down a little, cover with a lid and cook for 12-14 mins more (check in case it needs more boiling water adding). Remove from heat leaving the lid on top (the rice should absorb all water). Put to one side.
2 While rice is cooking, heat oil in a frying pan. Add onion and cook for 1-2 mins, then season well and add mint and garlic and stir. Add leeks and cook for a couple of mins until softened, then add mushrooms and cook for a further 3-4 mins. Remove from heat and put to one side.
3 While leek and mushrooms are cooking, sit salmon pieces in a frying pan, cover with water and lid and cook for 6-8 mins until salmon is no longer pink. When ready to assemble, add rice to leeks and stir, remove skin from salmon, flake and add, stir through dill and a squeeze of lemon if using. Serve with lemon wedges on side if using.
COOK’S TIP This dish tastes fabulous with feta cheese crumbled over the top and popped under the grill for a minute!