Steamed Salmon & Lemongrass Pilaf with Kai Lan & Sesame Seeds
Believed to have originated in Persia around 330 BC, pilaf has become a dietary staple for a multitude of regions worldwide, yet the recipe basics remain unchanged. Rice (or wheat in some countries) is cooked in stock or broth with spices and other ingredients such as vegetables or meat, ensuring the grains do not stick together. For our recipe, steamed salmon rests atop a flavourful lemongrass pilaf with fresh coriander and chilli garnish. A quick and healthy midweek dinner - what more could you want?
Ingredients
- 2 of Salmon Fillets (Skinless)
- 1 of Ginger
- 1 Tbsp of Minced Lemongrass
- 1 of Garlic Clove
- 3⁄4 Cup of Basmati Rice
- 2 Tsp of Chicken Stock Concentrate
- 1 Small Bunch of Coriander
- 1 of Red chilli
- 1 of Spring Onion
- 1 Tbsp of Soy Sauce (Pantry)
- 1⁄3 Bunch of Kai Lan
- 1 Tsp of White Sesame Seeds
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Get startedStep-by-step instructions
Prepare Ingredients:
Peel and mince ginger and garlic. Pat salmon dry on paper towel and cut into 3 cm pieces. Trim and thinly slice spring onion and red chilli on an angle. Pick coriander leaves and finely chop the stems (discarding the roots). Boil kettle for step 3.
Cook Aromatics:
Heat oil in pan over medium heat. Add lemongrass, ginger, garlic, coriander stems and salt and cook stirring for 4 minutes.
Start Pilaf:
Add the rice to the pan and stir to combine. Add chicken stock concentrate and 11⁄2 cups hot water from the kettle then bring to the boil. Cover with lid, reduce heat to low and simmer for 12 minutes.
Add Salmon:
After 12 minutes add salmon in a single layer to the top of the rice mixture, cover with lid and remove pan from the heat. Allow to stand for 4 minutes, until salmon is just cooked through.
Prepare Greens:
Meanwhile, trim and cut Kai Lan into 3 cm pieces. Heat oil in a pan over medium-high heat. Add Kai Lan and sesame seeds and cook for 2 minutes, until bright green and still a bit crunchy. Season with soy sauce (to taste) and set aside.
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