Pilaf with salmon, asparagus and peas

Create a new family favourite with this fragrant salmon and rice dish tossed with asparagus and peas.

Recipe «Pilaf with salmon, asparagus and peas» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 3 cups salt-reduced chicken stock, 1 garlic clove, halved, 5cm-strip lemon rind, 2 skinless salmon fillets, 20g butter , 1 red onion, finely chopped, 2 tsp cumin seeds, 1 1/2 cups basmati rice, rinsed, drained , 1 cup frozen baby peas, thawed, 2 bunches asparagus, woody ends trimmed, cut into 3cm lengths.

Ingredients:

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

Instructions

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