Salmon, prawn and broad bean pilaf
Serves: 8-10
Prep time: 15 mins Total time: 
Recipe photograph by Yuki Sugiura
Salmon, prawn and broad bean pilaf
Serves: 8-10
Prep time: 15 mins Total time: 
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Nutritional information (per serving)
Calories
448Kcal
Fat
20gr
Saturates
4gr
Carbs
35gr
Sugars
2gr
Fibre
3gr
Protein
30gr
Salt
0.7gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- knob of butter
- 2 tbsp groundnut oil
- 1 bunch spring onions, trimmed and chopped
- 2 tbsp grated root ginger
- seeds of 6 cardamom pods
- 1 tbsp mustard seeds
- 3 tbsp rogan josh curry paste
- 1 cinnamon stick
- 100g toasted cashew nuts
- 400g white basmati rice
- 800ml vegetable stock
- zest and juice of 2 lemons
- 6 skinless salmon fillets
- 300g cooked prawns
- 300g frozen podded broad beans, defrosted
- 1 x 31g pack coriander, chopped
- 1 x 28g pack flat-leaf parsley, chopped
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Heat the butter and oil in a flameproof casserole dish. Add the chopped spring onions, grated ginger, cardamom seeds, mustard seeds, curry paste and cinnamon stick; stir over a low heat for 8-10 minutes until the onion has softened. Meanwhile, toast the cashews in the oven.
- Stir in the rice and half a teaspoon of salt. Add the stock and lemon juice, stir once and bring to simmering point. Place the salmon fillets on top of the rice, add a tight-fitting lid and transfer to the oven for 15 minutes. Meanwhile, slip the skins off the broad beans.
-
Gently break up the salmon, scatter the prawns on top and stir both through the rice with the lemon zest, broad beans, cashew nuts and the coriander and parsley.TipIf you’d like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free.
- Serve in warm bowls, topped with a spoonful of yogurt.
