Spiced Salmon and Broccoli Rice

Instructions

1. 1

   Finely chop the onion and crush the garlic. Cut the broccoli into roughly 3 cm florets and thinly slice the tender stalk. Rinse the uncooked basmati rice in a sieve under cold running water, then drain thoroughly.

2. 2

   Heat the olive oil in a 30 cm wide, 4-litre deep sauté pan with a tight-fitting lid over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.

3. 3

   Stir in the garlic for 30 seconds, then add the rice and stir for 1 minute. Pour in all 650 ml chicken stock and bring to a gentle boil, about 2–3 minutes. Cover, reduce the heat to low and simmer for 6 minutes.

4. 4

   While the rice simmers, remove any skin and pin bones from the raw salmon and divide it into four portions. Slice particularly thick sections horizontally so no piece is thicker than 3 cm. Mix the cumin, ground coriander, allspice, salt and pepper, then rub over the salmon. Wash your hands and clean the knife, board and surfaces after handling the raw fish.

5. 5

   Briefly uncover the pan. Arrange the salmon over the rice and tuck the broccoli around it without stirring. Replace the lid immediately and simmer over low heat for 12–14 minutes. Check that the thickest salmon piece reaches 63°C/145°F and the rice is tender with the stock absorbed; if necessary, continue covered in 2-minute intervals, checking again.

6. 6

   While the salmon steams, roughly chop the ready-to-eat roasted almonds and coriander leaves, and cut the lemon into four wedges.

7. 7

   Once the salmon and rice are cooked, remove the pan from the heat and leave covered for 5 minutes. Uncover, gently break the salmon into large flakes and loosen the rice with a fork.

8. 8

   Divide the salmon, broccoli and rice between four plates. Scatter over all the almonds and coriander leaves, and serve each portion with a lemon wedge to squeeze over.