- 13 ounces (375g) filleted salmon, skinned
- 1 teaspoon turmeric
- 1 1/8 cups (225g) basmati rice, rinsed
- Pinch of saffron strands
- 4 tablespoons olive oil, divided
- 4 ounces (125g) cherry tomatoes, halved
- 4 large eggs
- 1 3/4 cups (400ml) fish stock (approximately)
- 2 scallions or shallots, chopped
- 5 tablespoons (75g) unsalted butter, in pieces
- 3 tablespoons chopped Italian parsley
- Sea salt and freshly ground pepper
Cut the salmon into chunks, sprinkle with the turmeric and set aside to marinate.
Put the rice in a pan with 2 cups (500ml) cold water, bring to a boil, and simmer for 7 to 8 minutes until the liquid is absorbed. Tip into a shallow bowl, sprinkle with the saffron, and let stand.
Heat 2 tablespoons olive oil in a skillet and cook the salmon chunks for about 1 minute on each side. Remove and drain on paper towels.
Add the tomatoes to the pan with another 1 tablespoon olive oil and cook, stirring, for 1 minute. Remove and set aside.
Boil the eggs for 6 to 8 minutes, then shell, halve, and set aside. Bring the fish stock to a boil in a pan and keep at a low simmer.
Heat the remaining 1 tablespoon oil in a medium pan and cook the scallions for 2 to 3 minutes to soften. Add half of the butter, then the blanched rice and cook, stirring, to coat in the butter.
Add a ladleful of hot stock and stir until the liquid is absorbed. Continue to add the stock, a ladleful at a time, stirring over the heat, until the rice is cooked. Add the remaining butter and stir until melted.
Fork the salmon through the rice. Add the tomatoes, parsley and salt to taste, and heat through gently. Pile onto warm plates, add the halved cooked eggs, and season with freshly ground pepper to taste. Serve immediately.
Recipe reprinted by permission of Wiley, John & Sons, Incorporated. All rights reserved.
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