One pot salmon and rice

Ingredients

2 tablespoons olive oil

1 large brown onion (200g), chopped finely

2 cloves garlic, crushed

2 cups basmati rice

4 cups (1 litre) chicken stock

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground allspice

2 x 250g skinless salmon fillets

300g broccoli, cut into small florets

1/3 cup (55g) roasted almond kernels, chopped coarsely

½ cup loosely packed fresh coriander leaves

Lemon wedges for serving

Method

Heat oil in a large Dutch oven or deep-frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened but not coloured.

Add rice to pan; cook, stirring, for 2 minutes or until grains appear transparent. Stir in stock; bring to the boil. Reduce heat to low; simmer, covered, for 10 minutes.

Meanwhile, combine spices in a medium bowl. Season with salt and freshly ground black pepper. Add salmon, toss to coat in spice mixture.

Place salmon and broccoli on rice; cook, covered, for a further 3 minutes. Remove pan from heat; stand for 5 minutes or until broccoli and rice are tender and stock is absorbed.

Flake salmon into pieces. Use a fork to separate the rice grains. Top the pilaf with the almonds and coriander. Serve with lemon wedges.