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Friday, April 27, 2012

Basmati Rice with Salmon, Saffron, Peas, and Grape Tomatoes


This is something I made for staff lunch today. It's really just a variation of a basic rice pilaf that includes salmon. If you prefer not to use fish (which would be a shame because this is delicious), chicken or lamb would be good substitutes but they would have to be cooked longer (in the recipe below the fish is cooked for a mere five minutes, then allowed to rest for another five). I also used chicken broth in the dish rather than fish broth; this sort of neutralizes the flavors and keeps the dish from tasting too fishy. And if you'd like to make this vegetarian/vegan simply replace the chicken broth with vegetable broth and whatever vegetables and/or soy protein you prefer (tofu or tempeh would be delicious options). Anyhow, as are most of the recipes that I post, this is really delicious, healthy, and simple to make. The recipe is below.



Basmati Rice with Salmon, Saffron, Peas, and Grape Tomatoes
Serves 4
3 tablespoons canola oil
1 small onion, diced
2 cloves garlic, minced
1 pinch saffron threads
1 tablespoon curry
1 teaspoon sea salt
1 cup Basmati rice
1 ¾ cups chicken broth, simmering
¼ cup lemon juice
1 pound salmon, skin and bones removed, diced
1 cup peas
1 pint grape tomatoes
Heat the oil in a heavy pot over medium-high heat. Add the onion and garlic and cook until translucent but not browned. Add the saffron, curry, and salt; stir for a minute to release their flavors, then add the rice and stir it to coat with the oil and seasoning. Stir in the broth and lemon juice. Bring it to a boil then lower a simmer. Cover the pot and simmer the rice for 10 minutes. After 10 minutes, remove the lid and gently lay the salmon, peas, and tomatoes on top of the rice (do not stir it). Replace the lid and cook for another 5 minutes. Remove the pot from the heat and allow it to rest for 5 minutes with the lid on. Gently fold the salmon and vegetables into the rice. 


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