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Pilaf with salmon, asparagus and peas

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Give this easy Pilaf recipe a go for dinner tonight. Packed with rice, salmon and greens, it's a nourishing dish that will leave you satisfied.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, (+ 5 mins standing time)
Pilaf with salmon, asparagus and peas

Ingredients

  • 3 cups (750ml) salt-reduced chicken stock
  • 1 garlic clove, halved
  • 5cm-strip lemon rind
  • 2 (about 200g each) skinless salmon fillets
  • 20g butter
  • 1 red onion, finely chopped
  • 2 tsp cumin seeds
  • 1½ cups (300g) basmati rice, rinsed, drained
  • 1 cup (120g) frozen baby peas, thawed
  • 2 bunches asparagus, woody ends trimmed, cut into 3cm lengths

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine stock, garlic and lemon rind in a saucepan over medium-high heat. Add the salmon. Reduce heat to low. Simmer, covered, for 4-5 mins or until salmon is just cooked through. Transfer the salmon to a plate and cover to keep warm. Strain the stock mixture and reserve. Discard solids.
  2. Step 2

    Melt the butter in a medium saucepan over medium heat. Cook onion, stirring, for 3-4 mins or until onion softens. Add the cumin and cook, stirring, for 1 min or until fragrant. Add the rice and cook, stirring, for 1 min or until rice is coated in onion mixture. Stir in reserved stock mixture. Bring to the boil. Reduce heat to low. Simmer, covered, for 12-15 mins or until rice is just tender and liquid is absorbed. Remove from heat. Use a fork to separate grains. Stir in the peas and asparagus. Stand, covered, for 5 mins.
  3. Step 3

    Use a fork to coarsely flake the salmon. Add to the pilaf and gently stir to combine. Season to serve.

    Pilaf with salmon, asparagus and peas

    Pilaf with salmon, asparagus and peas
    • Serves4
    • Cook time30 minutes
    • Prep time10 minutes, (+ 5 mins standing time)
    Ingredients
    • 3 cups (750ml) salt-reduced chicken stock
    • 1 garlic clove, halved
    • 5cm-strip lemon rind
    • 2 (about 200g each) skinless salmon fillets
    • 20g butter
    • 1 red onion, finely chopped
    • 2 tsp cumin seeds
    • 1½ cups (300g) basmati rice, rinsed, drained
    • 1 cup (120g) frozen baby peas, thawed
    • 2 bunches asparagus, woody ends trimmed, cut into 3cm lengths
      Description

      Give this easy Pilaf recipe a go for dinner tonight. Packed with rice, salmon and greens, it's a nourishing dish that will leave you satisfied.

      Method
      1. Step 1

        Combine stock, garlic and lemon rind in a saucepan over medium-high heat. Add the salmon. Reduce heat to low. Simmer, covered, for 4-5 mins or until salmon is just cooked through. Transfer the salmon to a plate and cover to keep warm. Strain the stock mixture and reserve. Discard solids.
      2. Step 2

        Melt the butter in a medium saucepan over medium heat. Cook onion, stirring, for 3-4 mins or until onion softens. Add the cumin and cook, stirring, for 1 min or until fragrant. Add the rice and cook, stirring, for 1 min or until rice is coated in onion mixture. Stir in reserved stock mixture. Bring to the boil. Reduce heat to low. Simmer, covered, for 12-15 mins or until rice is just tender and liquid is absorbed. Remove from heat. Use a fork to separate grains. Stir in the peas and asparagus. Stand, covered, for 5 mins.
      3. Step 3

        Use a fork to coarsely flake the salmon. Add to the pilaf and gently stir to combine. Season to serve.