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    Basmati pilau and seared salmon

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    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.

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    Drinks recommendation

    The blend of fresh citrus and light, smooth almond flavours in the wine will fit this salmon and exotic pilau perfectly.
    Moncaro 2008/09 Verdicchio dei Castelli di Jesi Classico, Marche, Italy 83438


    Average user rating

    3 stars