Harissa salmon pilaf
Nutrition and extra info
Nutrition: Per serving
Ingredients
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Turmeric
term-er-ik
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
Rice
r-eye-s
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Salmon
sam-on
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
Parsley
par-slee
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.
Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.
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