Salmon Yellow Mellow with long grain rice
- 16 - 30 Minutes
- Easy
- 4 people
Method
Ingredients
Ingredients
- 250g Tilda Long Grain Rice (1.5 cups)
- 450ml water (2.5 cups)
- 4 salmon steaks (500g), skin removed
- 3 tbsp Chilli and Cumin Dressing, plus extra for drizzling
- 3 spring onions, sliced
- 200g frozen peas, boiled briefly
- Large handful fresh coriander, chopped
- 2 limes, each cut into 4 wedges
- Black pepper, freshly ground
- Salt
How to make Salmon Yellow Mellow with long grain rice
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To make perfectly fluffy rice, pour the 450ml water into a saucepan with a large pinch of salt and bring to the boil. Add the rice and stir to level out, then put the lid on and gently simmer for around 12 minutes (do not stir during cooking and keep the lid on), all the water will be absorbed when the rice is cooked.
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Drizzle 2 tbsp of the Chilli and Cumin dressing into a sauté pan, add the salmon steaks and drizzle over the remaining 1 tbsp of Chilli and Cumin Dressing, season with salt and black pepper and cover with a well-fitting lid.
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Simmer on a low to medium heat, the salmon should be poached in around 12-15 minutes, the flesh will be opaque all the way through to the centre of the steaks when cooked through.
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In a large serving bowl, fluff up the rice and add the peas, spring onion and coriander, stir well to combine.
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Flake up half of the cooked salmon and stir in gently. Break up the remaining salmon into chunks and place on the top of the rice, top with the lime wedges and a final drizzle of Chilli and Cumin Dressing. Can be enjoyed hot or cold.
