About this recipe:Salmon is coated in pesto, which is added to rice that is halfway through its cooking time. The flavours of the pesto melds the dish together, seasoning the rice and salmon. Simple and absolutely delicious!
675g salmon fillets, cut into 2.5cm cubes
2 shallots, finely chopped
190g uncooked long-grain white rice
600ml fish stock
150ml dry white wine
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Method Prep:15min › Cook:45min › Ready in:1hr
In a medium bowl, toss salmon fillets in pesto to coat.
In a medium saucepan over medium heat, melt butter and saute shallots until tender. Stir in rice, fish stock and wine. Bring to the boil. Reduce heat, cover and simmer 15 minutes.
Without stirring rice, place salmon in the saucepan. Cover and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.