Reader rating:

Rating: 2 out of 5 stars (3 votes)

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

Spring pilaf with asparagus, salmon and egg.

Spring pilaf with asparagus, salmon and egg.

Shrug off weighty winter warmers with this fresh pilaf just in time for spring.

Ingredients

  • 2 bunches asparagus
  • 50g butter
  • 2 bay leaves
  • 1 medium onion, finely diced
  • 1/4 tsp turmeric
  • 450g basmati rice
  • 1 litre chicken stock, heated
  • Salt
  • 700g salmon fillets, skin removed
  • 4 eggs at room temperature
  • 1 bunch chopped chives

Method

Cut a piece of baking paper slightly larger than the circumference of your pot.

To prepare the asparagus, snap off the woody ends by gently bending each stalk.

Peel with a vegetable peeler, starting at the bottom and lightly peeling around the asparagus to about half-way up the stalk.

Cut the tips into 3cm lengths, then the rest of the stalks into 1cm pieces.

Melt butter in a wide saucepan (about 20cm diameter).

Over a medium heat, gently cook bay leaves and onion, stirring occasionally, for 5 minutes, until onion is soft and translucent.

Add turmeric, cook for another minute.

Stir in the rice until well coated.

Pour in the hot stock and a good pinch of salt and bring to the boil. Add asparagus.

Cover with baking paper and a well-fitting lid.

Reduce heat to low and cook for 8 minutes.

Place salmon fillets on top of rice and cover again with paper and lid. Cook a further 5 minutes.

Remove from the heat, but keep covered for another 5 minutes.

Meanwhile, place eggs in a saucepan, cover with plenty of cold water and bring to the boil.

Boil for 3 minutes. Drain and peel.

Remove saucepan lid and discard paper. Add chives.

Using a fork, break salmon up a little and gently mix through the rice.

Serve on individual plates topped with a single broken egg.

Got a favourite recipe? Share your recipe