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Harissa Salmon, Broccolini and Spinach One-Pot Pilaf

This one pot wonder is such a delicious and easy way to cook rice.

Harissa Salmon, Broccolini and Spinach One-Pot Pilaf

Serves 4

2 tablespoons olive oil
1 tablespoon harrisa paste
2 x 200g salmon fillets, skin on
1 brown onion, finely chopped
2 garlic cloves, crushed
300g (1 1/2 cups) jasmine rice
800ml chicken stock
1 bunch broccolini, trimmed and halved lengthways
2 cups baby spinach leaves
1/3 cup roasted almonds, roughly chopped
½ cup coriander leaves
lemon wedges, to serve

Combine half the oil in a bowl with the harrisa paste and the salmon fillets. Season with salt and pepper and carefully toss to coat. Cover and refrigerate until needed.

Heat the remaining oil in a large saucepan over medium-low heat. Cook the onion and garlic for 5 minutes or until softened. Add the rice to the pan and stir for 2 minutes or until grains appear transparent. Add the stock and bring to the boil. Reduce heat to low. Cover and simmer for 12 minutes. Remove the lid and add the brocolini and the salmon fillets to the top of the rice, cover and cook for a further 3 minutes.

Remove from heat and set aside for 5 minutes or until brocolini is tender and the stock is absorbed.

Remove salmon and flake into pieces, discarding the skin. Add the spinach to the pan and mix to wilt. Top the pilaf with the flaked salmon and almonds and coriander leaves. Serve with the lemon wedges.

Smart Tip+ this is such an easy way to cook rice, it can be cooked in a heavy based frying pan or a saucepan. It is a one pot wonder but if you like crispy skinned salmon you can pan fry and serve on top of the rice.

 

 

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