Salmon & broccoli pilaf

Name: Salmon & broccoli pilaf
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 250 g basmati rice, rinsed; 1½ tbsp olive oil; 1 large red onion, finely sliced; 3 clove/s garlic, finely sliced; 2 pitted medjool dates, roughly chopped; 1 tsp ground allspice; ½ tsp ground cumin; ½ tsp ground cinnamon; 500 ml chicken stock, heated; 300 g pack British Tenderstem Broccoli Spears, trimmed and halved lengthways; 480 g pack 4 Scottish salmon fillets; 1 lemon, juice of ½, the rest in wedges; 20 g pack dill, leaves chopped

This gently spiced and well-balanced one pot has weekend supper sorted. You could change the dill for parsley or coriander, if preferred.

4 out of 5 stars(1) Rate this recipe

HealthyHigh in omega 31 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins
PlusPreparation time 20 minutes + soaking and standing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g basmati rice, rinsed
1½ tbsp olive oil
1 large red onion, finely sliced
3 clove/s garlic, finely sliced
2 pitted medjool dates, roughly chopped
1 tsp ground allspice
½ tsp ground cumin
½ tsp ground cinnamon
500ml chicken stock, heated
300g pack British Tenderstem Broccoli Spears, trimmed and halved lengthways
480g pack 4 Scottish salmon fillets
1 lemon, juice of ½, the rest in wedges
½ x 20g pack dill, leaves chopped

Preheat the oven to 200ºC, gas mark 6. Soak the rice in a bowl of cold water. Meanwhile, heat 1 tbsp oil in a wide ovenproof casserole or sauté pan over a medium heat. Fry the onion and garlic with a pinch of salt for 6-8 minutes until golden. Add the dates towards the end. Drain the rice, stir it into the pan with the spices, then add the hot stock. Bake, uncovered, in the oven for 15 minutes.
Meanwhile, put the broccoli in a bowl and cover with just-boiled water from the kettle. Set aside for 2 minutes, then drain and toss with the remaining ½ tbsp oil. Remove the skin from the salmon and cut each fillet into 5 even-sized chunks.
Remove the pan from the oven, then squeeze the lemon juice over the rice and stir in the broccoli, salmon and two-thirds of the dill. Season, then return to the oven for 10 minutes untl the fish is opaque and flakes easily with a fork. Leave to rest for 5 minutes, then serve with the remaining dill and the lemon wedges. A spoonful of yogurt and a little chilli sauce works well too, if liked.

Typical values per serving when made using specific products in recipe