Spiced Smoked Salmon Pilaf
with Spinach and Carrot
Quick, easy to prep and packed with fresh ingredients, our fragrant salmon pilaf is the perfect one-pot dish. The trick to a well-seasoned pilaf is to sauté the aromatics before adding the rice to the pan. Once the base is ready, add the rice and cook, stirring, until the grains are well-coated. Toasting the rice grains until they're coated in oil and start to look translucent helps them separate so they won't clump and gives the dish a real depth of flavour.
Ingredients
1
Echalion Shallot
150
Basmati Rice
2
Ground Cumin
1
Garlic Clove
2
Ground Turmeric
150
Hot Smoked Salmon
1
Vegetable Stock Powder
1
Carrot
125
Baby Spinach
Not included in your delivery
300
Water
Utensils
Instructions
Fill and boil your kettle. Half, peel and chop the shallot into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan over medium heat. When hot, add the shallot and carrot. Cook until beginning to soften and colour, 5-6 mins, stirring frequently. Once softened, stir in the garlic, cumin, turmeric, basmati rice and a pinch of salt. Stir and cook for 1 minute.
When your kettle has boiled, pour the water (see ingredients for amount) into a measuring jug and stir in the stock powder. Add to the rice and bring to the boil. When boiling, lower the heat back to medium and pop a lid on the pan. Leave to cook for 10 mins.
After 10 mins, remove the saucepan from the heat and quickly pop the spinach into the pan, no need to stir it in. Immediately return the lid to the pan and leave covered for another 10 mins (still off the heat). tTIP: The rice will finish cooking in its own steam and the spinach will wilt.
Once the rice is cooked, add the smoked salmon flakes and stir in gently. Season with salt and pepperto taste.
Divide the rice between your plates. Enjoy!
