Pilaf with Salmon, Asparagus and Peas

Ingredients

• 3 cups (750ml) salt-reduced chicken stock
• 1 garlic clove, halved
• 5cm-strip lemon rind
• 2 (about 200g each) skinless salmon fillets
• 20g butter
• 1 red onion, finely chopped
• 2 teaspoons cumin seeds
• 1½ cups (300g) basmati rice, rinsed, drained
• 1 cup (120g) frozen baby peas, thawed
• 2 bunches asparagus, woody ends trimmed, cut into 3cm lengths

Method

• Step 1
  Combine stock, garlic and lemon rind in a saucepan over medium-high heat. Add the salmon. Reduce heat to low. Simmer, covered, for 4-5 mins or until salmon is just cooked through. Transfer the salmon to a plate and cover to keep warm. Strain the stock mixture and reserve. Discard solids.
• Step 2
  Melt the butter in a medium saucepan over medium heat. Cook onion, stirring, for 3-4 mins or until onion softens. Add the cumin and cook, stirring, for 1 min or until fragrant. Add the rice and cook, stirring, for 1 min or until rice is coated in onion mixture. Stir in reserved stock mixture. Bring to the boil. Reduce heat to low. Simmer, covered, for 12-15 mins or until rice is just tender and liquid is absorbed. Remove from heat. Use a fork to separate grains. Stir in the peas and asparagus. Stand, covered, for 5 mins.
• Step 3
  Use a fork to coarsely flake the salmon. Add to the pilaf and gently stir to combine. Season to serve.