This fish pilaf is full of colour, with a fluffy texture and spices to heat up the taste buds

Salmon pilaf with a chilli, lime and ginger sauce

Serves 2 

2 Salmon Fillets 
1 cup of Long Grain Brown Rice
A Thumb of Ginger 
1 Bell Pepper, Finely Diced 
1 large Carrot, Finely Diced 
¼ cup of Peas 
1 Shallot, Diced
Chilli Sauce
Olive Oil 
1 tsp of Turmeric 
1 tsp of Cumin 
1 tsp of Paprika
1 Vegetable Stock Cube 
Quarter of a Lime, for squeezing 

What you will need to do:

Preheat the oven to 190°C, then place two salmon fillets on a baking tray and cook through. 

Meanwhile, fill a saucepan with vegetable stock and add the rice. Cook for 20 minutes, then drain and set aside in a bowl.  

Heat the olive oil in a large pan over a medium heat. Add the ginger, shallot and chili, and fry for approximately 5 minutes. 

Add the carrot, pepper, peas and spices to this mixture, continuing to fry until everything is soft and coated in the spices. Finally, add the cooked rice, fluffing it well with a fork. 

Season with salt and pepper, then transfer the mixed pilaf into two bowls. Flake the cooked salmon on top, then drizzle the chili sauce over the top of everything. To finish, squeeze the lime over the top of both dishes and enjoy! 

Top Tip: Pair your pilaf with the Saucy Fish Co.’s Salmon with Chilli, Lime and Ginger sauce, to increase the flavour and reduce the fuss. 

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