Basmati pilau and seared salmon

A nutty wholegrain accompaniament for salmon.

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4


  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 garlic clove, finely sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 180g Waitrose brown basmati and wild rice
  • 60g dried apricots, chopped
  • 900ml chicken stock, hot
  • 45g Waitrose pecans, coarsely chopped
  • 45g Waitrose mixed seeds
  • 4 salmon fillets
  • 4 tbsp chopped parsley
  • 1 lemon, cut into wedges


  1. Over a medium-low heat, warm 2 tsp oil in a pan; sauté the onion for 8 minutes. Add the garlic, cumin and coriander and stir for 1 minute.
  2. Rinse the rice and add to the pan with the apricots and stock; stir. Bring to a simmer, lower the heat, cover and cook for 20–25 minutes.
  3. Meanwhile, warm a frying pan over a medium heat and dry-fry the nuts and seeds for 2 minutes, until they are just fragrant.
  4. A few minutes before the rice is done, warm 1 tsp oil in a frying pan over a medium-high heat. Season the fi sh and fry for 3 minutes skin-side down, then for 2 minutes on the other side.
  5. Stir the nuts, seeds and parsley into the pilau. Serve with the salmon on top and lemon wedges.