Smoked Salmon Pilaf
This Smoked Salmon Pilaf is a delightful and nutritious dish, packed with vitamins from the spinach and the heart-healthy benefits of salmon. It's a quick and easy meal that's sure to become a favourite. The combination of aromatic spices and the smoky flavour of the salmon makes this pilaf an irresistible treat.
Ingredients
shallot1 whole
carrot1 whole
garlic1 whole
cumin1 tsp
turmeric1 tsp
basmati rice150 g
water300 ml
vegetable stock powder1 whole
baby spinach1 g
smoked salmon flakes150 g
salt1 pinch
black pepper1 pinch
extra virgin olive oil1 tbsp
Instructions
Chef's Tips
For extra flavour, toast the basmati rice in the pan for a minute before adding the water and stock.
Prepare the Vegetables
First, halve, peel, and chop the shallot. Then, trim and chop the carrot. Finally, peel and grate the garlic.
Sauté the Vegetables
Place a large saucepan over medium heat and add a drizzle of olive oil. Once heated, add the chopped shallot and carrot. Cook for 6 minutes, stirring frequently, until softened.
Add Spices and Rice
Stir in the grated garlic, cumin, turmeric, basmati rice, and a pinch of salt. Cook for 1 minute, stirring constantly.
Cook the Rice
In a measuring jug, mix the water and vegetable stock powder. Pour this mixture into the saucepan with the rice and bring to a boil.
Simmer the Pilaf
Once boiling, reduce the heat to medium, cover the saucepan, and cook for 10 minutes, or until the rice is tender and the liquid is absorbed.
Wilt the Spinach
Remove the saucepan from the heat and add the baby spinach. Cover and leave for 10 minutes, allowing the spinach to wilt.
Add the Salmon
Gently stir in the smoked salmon flakes. Season with salt and black pepper to taste.
Serve
Divide the pilaf between plates and serve immediately.
