Salmon and Preserved Lemon Pilaf
Salmon and Preserved Lemon Pilaf



  • 250g brown basmati rice
  • 500ml veg stock
  • 4 salmon fillets, skin removed
  • 1 tsp each ground cinnamon, turmeric and cumin
  • 1 preserved lemon, skin chopped, flesh discarded
  • 130g green olives, sliced
  • Chopped parsley
  • Tip the rice into a saucepan and cover with the stock. Bring to a simmer, cover and cook for 15 mins. Remove from the heat and leave to sit for 15 mins with the lid on.
  • Meanwhile, season and grill the salmon fillets with a slick of olive oil for 10 mins, or until cooked through and flaky. When the rice is ready, stir through the spices, lemon, parsley, olives and some seasoning, and flake in the salmon. Stir gently - try not to break up the fish too much - then serve.
30 mins
4 serving

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