Saffron Salmon Pilaff
Preparation Time: 15 minutes Cooking Time: 35 minutes
Serves: 4
I love this combination of salmon with raisins, pine nuts and saffron – all cooked in one pot. A pilaff is a rice dish from Turkey. The secret of the perfect pilaff lies in the success of rice to stock. It is better that the dish is slightly drier as drying out a soggy pilaff is an impossible task!
Make this for an informal supper for friends or family. A plain green salad is all that is needed to accompany this dish.
Ingredients
- 2 tablespoons olive oil
- 2 red onions – peeled and thinly sliced
- 2 inch piece fresh ginger root– peeled and finely chopped
- 2 cloves garlic – peeled and finely chopped
- ½ cup raisins
- 1 cup long grain rice
- Juice and zest of 1 orange
- 2 teaspoons cinnamon
- 1 teaspoon saffron threads
- Sea salt and freshly ground black pepper – to season
- 3 cups vegetable stock
- 1 ½ pound salmon fillet – skinned and cut into large cubes
Garnish
Method
1) Place the pine kernels in a dry skillet. Heat gently until golden. Remove and set aside.
2) Heat the oil in the same skillet. Sauté the onions, ginger root, cinnamon and garlic for about 10 minutes.
3) Add the rice to the dish and stir well. Add the raisins, juice and zest of an orange and saffron. Cook for a couple of minutes and pour over enough stock to cover the rice.
4) Bring to the boil, reduce the heat to simmer and cover with a lid. Continue to cook for a further 15 minutes.
5) Uncover the pilaff and stir in the salmon cubes. Recover and return to the heat for a final 5 minutes or until the salmon is cooked.
To serve the stylish way: Place a generous portion of pilaff onto a warm plate. Garnish with toasted pine nuts and chopped mint.
For further information please contact:
Denise's Kitchen
Northwood, Middlesex, HA6 2HD
