This was really delicious. Perfectly cooked. I added the veggies in at the same time as the salmon. Yum!
40g fresh ginger, peeled and chopped
2 garlic cloves
2 tbsp oil
300g long-grain rice
750ml chicken stock
4 200g skinless salmon fillets, cut into 3cm pieces
handful coriander leaves
handful thai basil leaves
2 spring onions, thinly sliced
1 red chilli, thinly sliced
soy sauce, to serve
Place the lemongrass, ginger and garlic in a small food processor and process until the mixture is finely chopped.
Heat the oil in a large heavy-based saucepan over a medium heat. Add the lemongrass mixture and salt and cook, stirring, for 4 mins.
Add the rice and stir to combine. Add the stock and bring to the boil. Cover with a tight-fitting lid and reduce the heat to low. Cook for 12 mins.
Place the salmon on top of the rice mixture, cover and remove the pan from the heat. Allow to stand for 6 mins. Top the pilaf with coriander and basil leaves, spring onions, chilli and soy sauce to serve.