Quick salmon, preserved lemon & olive pilaf

• brown rice↗240g g
• vegetable stock↗500ml ml
• salmon fillets↗4 boneless and skinless
• ground cinnamon↗1 tsp tsp
• ground cumin↗1 tsp tsp
• turmeric↗1 tsp tsp
• preserved lemon1

  from a jar, skin finely chopped, flesh and seeds discarded

• pitted green olives↗130g g

  sliced

• small pack parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.