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Spiced Smoked Salmon Pilaf

Spiced Smoked Salmon Pilaf

Spiced Smoked Salmon Pilaf

with Spinach and Carrot

Recipe Development TeamPublished on December 12, 2018

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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.

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)471 kcal

Energy (kJ)1971 kJ

Fat11 g

of which saturates2 g

Carbohydrate67 g

of which sugars7 g

Protein26 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grill Pan

•Medium Saucepan

•Bowl

Cooking Instructions and Tips

Prep

1

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).

Cook the Veg

2

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.

Cook the Pilaf

3

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.

Wilt the Spinach

4

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.

Finish Up

5

Once the rice is cooked, add the smoked salmon flakes and stir in gently. Season with salt and pepperto taste.

Serve

6

Divide the rice between your plates. Enjoy!

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