Serves
4
Prep
20
mins
Cooking
25
mins
Salmon & Greens Pilaf
Directions
Step 1
Prepare Pulse Plus mix to pack directions, by rinsing. Drain and set aside.
Step 2
Heat oil in a large pan and add onion and garlic, cooking for several minutes until tender. Add cumin and lemon rind, cooking a further minute.
Step 3
Stir in Pulse Plus mix and stock, bring to the boil, reduce heat and simmer gently for 15 minutes, partially covered. Add zucchini, peas, olives and parsley to the Pulse Plus mix and cook a further 5-8 minutes until rice and lentils are tender.
Step 4
Meanwhile, sear salmon in a separate frying pan and season well. Cook to desired liking and break into flakes. Combine yoghurt and lemon juice, season well. Scatter salmon over the top of pilaf and serve with additional parsley, flaked almonds and lemon yoghurt.
Tips
- Stir in spinach, rocket, broccoli florets or any favourite greens as an alternative.
Ingredients
- 2 tbs olive oil
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 1 tsp ground cumin
- 2 strips lemon rind
- 350g McKenzie's Pulse Plus- Lentils + Medium Grain Rice
- 3 1/2 cups vegetable stock
- 1 zucchini, finely sliced
- 2/3 cup frozen peas
- 1/2 cup parsley, chopped
- 1 tbs finely chopped marinated green olives
- 400g skinless salmon fillets
- 1/3 cup natural yoghurt
- 2 tsp lemon juice
- Extra parsley and toasted almonds, for serving
