Ingredients

The following ingredients have 4 Servings
  • 1 stalk lemongrass (white part only, sliced)
  • 1.3 ounces fresh ginger (peeled and chopped)
  • 2 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • sea salt flakes
  • 1 1/2 cups long grain rice
  • 3 cups chicken stock
  • 4 skinless salmon filets (cut into 3/4 inch pieces)
  • 1 cup cilantro leaves
  • 1 cup Thai basil leaves (I didn't have any)
  • 1 long red chili (thinly sliced)
  • soy sauce to serve

Instruction

  • Place lemongrass, ginger and garlic (and chili pepper if you want the heat spread out) in small food processor and process until finely chopped. Heat the oil in a large heavy skillet over medium heat. Add the lemongrass mixture and salt and cook for about 4 minutes, stirring. Add the rice and stir to combine. Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 -20 minutes.
  • Lift the lid and place the salmon in a single layer on top. Cover and let steam for about 4 minutes (mine took more like 6). Top the pilaf with a drizzle of soy sauce, the cilantro and basil, green onion, and the chili pepper (if you didn't use it at the beginning).