Rice & sal­mon pi­laf

Best - - BEST RECIPES -

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!

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