Serves 6
1 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
50 g (2 oz) butter
4 shallots or 1 small onion, finely chopped
1 garlic clove, crushed
400 g (14 oz) basmati rice
1 stalk lemongrass, bruised
pared zest of 1 lemon
2 Kaffir lime leaves (fresh or dried)
8 cardamom pods, split
3 cloves
900 ml (11/2 pints) vegetable stock
a few sprigs of fresh coriander
* Drain the salmon, reserving the liquid. Remove skin and bones, if desired and break into large chunks. Set aside
* Preheat the oven to 180°C / 350°F / Gas Mark 4
* Melt the butter in a large flameproof casserole dish that has a tight-fitting lid. Add the shallots or onion and garlic and sauté over a low heat for about 5 minutes until soft, but not brown
* Remove from the heat and add the rice, lemongrass, lemon zest, lime leaves, cardamom pods, cloves, reserved salmon liquid and vegetable stock
* Stir well, then cover with the lid. Transfer to the middle shelf of the oven and bake for 25 minutes
* Remove the casserole dish from the oven and allow it to stand for 5 minutes, without removing the lid. Add the salmon chunks, stirring them in gently. Serve, garnished with sprigs of coriander