Spicy salmon rice
A fusion of salmon, vegetables and rice – ever so nice!
- 3 eggs
- 4 skinless salmon fillets
- 1 tablespoon unsaturated oil, eg rapeseed, sunflower or corn oil
- 1 onion
- 1 large red pepper
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 225–350g (8–12oz) white or brown rice
- 3 tablespoons chopped fresh coriander
- Place the eggs in a saucepan of water. Bring to the boil and continue cooking for 8 minutes. Cool the eggs under cold running water, then peel off the shells and cut into quarters.
- Place the salmon fillets in a large saucepan and add enough water to cover them. Poach gently for 3–5 minutes until the salmon is pale in colour. Alternatively, the salmon can be cooked in a little water in a microwave, taking care not to overcook as this will dry the salmon.
- Meanwhile, peel the onion, wash the pepper and chop them both finely.
- Heat the oil in a wok or large saucepan and add the onion and pepper. Cook over a low heat for 5 minutes until soft. Add the spices and continue to cook until the onion and pepper are shiny and coated with the spices.
- Add the rice and stir well, making sure that the grains are well coated with the spices.
- Drain off the water from the salmon into a measuring jug, add boiling water to make the amount up to 500ml and add to the rice. Cook gently, stirring regularly until the liquid has been absorbed and the rice is cooked (this could take between 10 and 35 minutes depending on the type of rice used).
- Flake the salmon with a fork and add to the rice along with the hard boiled egg quarters and chopped coriander. Stir gently and serve immediately.
You can use different types of rice in this recipe: basmati is particularly good, so is a mixture of white and wild rice.