salmon with herb & nut basmati

like mash, i can eat rice with almost anything. basmati being my favourite.
this dish is so easy and quick and the flavour will blow you away! spending time with the family after a long day at work is really what it is about. so why spend hours in the kitchen when you can whip up something so wholesome and delicious in almost no time at all?
i happened to have salmon on hand but any white flesh fish or trout will be just as tasty. i served this dish with a lemon beurre blanc sauce, which is made up of onion, white wine, cream & chilled butter blocks.

ingredients | serves 4
4 pieces salmon or white flesh fillets
2tbs olive oil
2tbs butter
1c basmati rice
1 1/2c fish stock
1/2c dry white wine
1/3 onion, finely chopped
2 garlic cloves, finely chopped
1/3c frozen peas
1/4c fresh coriander, finely chopped
1/3c fresh dill, finely chopped
pinch saffron or 1tsp turmeric
1/4tsp ground cumin
1/2tsp salt
1/2c chopped & toasted cashew nuts
1/2tsp black pepper
1 lime, juice only
1/4c fresh chives, roughly chopped

heat oil & butter in a medium size pot. saute onion & garlic until soft and translucent. add the spices, salt, wine & fish stock and bring to the boil. add the rice, bring down to a simmer, cover and cook for about 10 minutes. add the peas, cover and cook for a further 5 minutes or until the rice have absorbed the juices. in a dry pan on medium heat, toast the chopped cashews taking care not to burn it. stir through the fresh coriander, dill & cashew nuts. drizzle the lime juice over the rice.
spoon out into a dish and garnish with the chopped chives.

for the salmon –
rub both sides of the fillets with a little olive oil and sprinkle with salt & pepper. heat a pan and place the fillets skin side up into the pan. cook for about 4 minutes. flip over and cook for a further 3 minutes.

from my kitchen to yours, with love x

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