Serves 4 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon 3 tbsp vegetable oil 500g (1lb 2oz) basmati rice 1 red chilli, deseeded and thinly sliced 2 garlic cloves, crushed 1 large onion, finely chopped 750ml (1 ¼ pt) hot vegetable stock Finely grated zest of 1 lemon 6 green cardamom pods, crushed 1 bay leaf 2 cloves ½ tsp ground turmeric 3 tbsp fresh coriander, chopped Salt and freshly ground pepper Fresh coriander sprigs, to garnish
• Drain the can of salmon, reserving the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks • Heat the oil in a large frying pan or wok. Add the rice, chilli, garlic and onion. Stir and cook over a medium heat for 3 or 4 minutes until the onion is softened and the rice looks translucent, but not browned • Pour the hot stock and reserved salmon liquid into the pan, stirring to mix. Add the lemon zest, cardamom pods, bay leaf, cloves and turmeric. Simmer over a medium-low heat, stirring occasionally, for about 12-15 minutes, or until the rice is tender and the liquid has been absorbed • Add the chunks of salmon, stirring them through very gently to avoid breaking them up. Serve at once, garnished with fresh coriander sprigs Cook’s tip: Want to transform leftover pilaff into an exciting meal? Then follow the recipe for Baked Indian Fishcakes. Recipe from the Alaska Seafood Marketing Institute.