Spring pilaf with asparagus, salmon and egg

all details

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
  • ¼ 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.

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  • Main Ingredients - Fish, Rice, Eggs
  • Course - Dinner
  • Occasion - Midweek dinner

1 review so far

  • Rating: 0.5 out of 5 stars

    If you like mushy asparagus and overcooked salmon, follow this recipe for mush.

    Commenter
    Jarrah
    Location
    Date and time
    October 10, 2013, 8:25PM

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