5.0
(2)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Combine stock, garlic and lemon rind in a saucepan over medium-high heat. Add the salmon. Reduce heat to low. Simmer, covered, for 4-5 mins or until salmon is just cooked through. Transfer the salmon to a plate and cover to keep warm. Strain the stock mixture and reserve. Discard solids.
Step 2
Melt the butter in a medium saucepan over medium heat. Cook onion, stirring, for 3-4 mins or until onion softens. Add the cumin and cook, stirring, for 1 min or until fragrant. Add the rice and cook, stirring, for 1 min or until rice is coated in onion mixture. Stir in reserved stock mixture. Bring to the boil. Reduce heat to low. Simmer, covered, for 12-15 mins or until rice is just tender and liquid is absorbed. Remove from heat. Use a fork to separate grains. Stir in the peas and asparagus. Stand, covered, for 5 mins.
Step 3
Use a fork to coarsely flake the salmon. Add to the pilaf and gently stir to combine. Season to serve.
Your folders
bettycrocker.com
4.5
(3)
Your folders
taste.com.au
4.0
(1)
15 minutes
Your folders
loveandlemons.com
4.9
(21)
10 minutes
Your folders
sammymontgoms.com
4.8
(4)
10 minutes
Your folders
melissassouthernstylekitchen.com
4.0
(3)
10 minutes
Your folders
themediterraneandish.com
4.9
(11)
25 minutes
Your folders
onceuponachef.com
5.0
(76)
Your folders
foodandwine.com
3.0
(2.1k)
Your folders
skinnytaste.com
5.0
(7)
30 minutes
Your folders
cooking.nytimes.com
5.0
(2.4k)
Your folders
mydarlingvegan.com
4.8
(6)
25 minutes
Your folders
cooking.nytimes.com
4.0
(283)
Your folders
thefoodiephysician.com
5.0
(9)
30 minutes
Your folders
bigoven.com
30 minutes
Your folders
cooking.nytimes.com
4.0
(141)
Your folders
taste.com.au
4.8
(5)
15 minutes
Your folders
cooking.nytimes.com
5.0
(228)
Your folders
washingtonpost.com
3.6
(5)
Your folders
foodnetwork.com
4.7
(69)
10 minutes