Ultimate Chilli Salmon Rice
4
40 minutes
We’ve partnered with Tilda to create this vibrant chilli and salmon rice recipe, using fluffy Tilda Basmati as the base.
Peas, spring onion and coriander add fresh brightness, while the salmon is gently poached in our Ultimate Chilli Dressing for rich, aromatic flavour. Finished with zesty lime wedges and an extra drizzle of dressing, it’s a simple, delicious salmon rice dish perfect for any weeknight.
Method
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1
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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2
Drizzle 2 tablespoons of the Ultimate Chilli Dressing into a sauté pan, add the salmon steaks and drizzle over the remaining one tablespoon of dressing, season with salt and black pepper and cover with a well fitting lid. 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 the centre of the steaks when cooked through
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3
In a large serving bowl, fluff up the rice and add the peas, spring onion and coriander, stir well to combine. 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 Ultimate Chilli Dressing. Can be enjoyed hot or cold.
Ingredients
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250g Tilda Basmati Rice
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400ml (2.5 cups) water
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4 salmon steaks (500g), skin removed
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3 tbsp Ultimate Chilli Dressing, plus extra for drizzling
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3 spring onions, sliced
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200g frozen peas, boiled briefly
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Large handful fresh coriander, chopped
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2 limes, each cut into 4 wedges
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Salt & freshly ground black pepper
