Salmon Pilaf With Green Onions Recipes

Steps:

• 1. Prepare rice according to package instructions
• 2. when rice is about 10 minutes to being done, heat oil in skillet (1 minute or less). Add onions and cook a few minutes, stirring occasionally. Season salmon with pepper. Add salmon to skillet and cook 7-8 minutes until opaque throughout. Remove from heat and spoon off any fat. Leave salmon/onion in skillet.
• 3. Stir cooked rice and teriyaki sauce until blended. Check seasoning and adjust if needed. Garnish with green onions and serve.

Steps:

• Prepare rice as label directs, without salt. (I've subsituted no-salt chicken broth.) Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.
• Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally.
• Season salmon with teaspoon freshly ground black pepper. Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet.
• Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.

Steps:

• Put the rice in a saucepan, cover with the vegetable stock and bring to the boil. Once boiling, reduce the heat to a simmer, cover and cook for 15 mins. Turn off the heat and leave the rice to sit for 15 mins without removing the lid.
• Meanwhile, put the salmon fillets on a microwaveable plate, season well and cover with cling film. Cook in the microwave on high for 4 mins until just cooked. When the rice is ready, stir through the spices, preserved lemon, olives, parsley and some seasoning. Flake the salmon and lightly stir through the rice, trying not to break up the fish too much, then serve.

Steps:

• Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.
• Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.

Steps:

• Prepare noodles as label directs.
• Thinly slice dark-green tops from green oinions and reserve for garnish; cut remaining white and light-green parts into 1/2 inch pieces.
• In 9 inch glass pie plate, toss green onion pieces with sesame oil. Cover and cook in microwave oven on high 2-3 minutes or until green onions are tender.
• Stir soy sauce, water and ginger into green onions in pie plate; top with salmon, skin side up, with thinner ends toward center. Cook, covered, 2 minutes.
• To serve, divid noodles among 4 shallow bowls; tow with salmon, liquid from pie plate and reserved green onion tops for garnish.