|1 tbsp tbsp||Olive oil Olive oil|
|4||salmon fillets salmon fillet|
(A thumb-sized piece of fresh ginger, peeled and finely grated)
|2|| garlic cloves
|1 tsp tsp||cumin cumin|
|300 g g||Basmati rice Basmati rice|
|800 ml ml||vegetable stock vegetable stock|
|300 g g||baby spinach baby spinach|
|200 g g||frozen peas frozen peas|
|1 bunches bunch|| coriander
(Small bunch of coriander, stalks finely chopped, leaves roughly chopped)
|2 tbsp tbsp|| Flaked Almonds
|1 pots pot||onion and garlic dip onion and garlic dip|
Spiced salmon pilaf with creamy garlic dip
Taking only 10 minute to prepare, this spiced salmon pilaf recipe comes with a creamy garlic dip. With a kick of ginger and a lovely rich stock, this will soon become a go-to lunch or dinner. Serve with two portions of your favourite vegetables on the side.
- Heat the oil in a large non-stick frying pan (one with a lid) and add the salmon fillets skin-side down. Fry over a medium heat for 8-10 minutes, turning to cook each side, until just cooked through. Remove the fillets from the pan onto a plate, instead adding the onion to fry for 8 minutes. While the onion is cooking, discard the salmon skin and gently flake the fillets into large chunks.
- Add the garlic to the pan and stir in the ginger for kick, cooking for a further minute, then stir in the cumin and rice. Stir well, then pour in the stock to give the rice added richness. Season and cover the pan with its lid, cooking for 15 minutes or until the rice is tender.
- Add the spinach to the pan and cover with the lid, allowing it to wilt for 2 minutes then stir through the peas, coriander stalks and most of the leaves.
- Gently fold through the salmon flakes, squeeze over the lemon juice and serve scattered with the toasted almonds for crunch. Add a contrasting creaminess with some generous spoonfuls of the garlic dip, garnishing with a final pinch of coriander.