Ingredients
- 4x125g HUON Salmon fillets
- 2 tbsp finely chopped fresh coriander leaves
- Tsp finely grated lemon zest
- Tbsp Bertolli Light Olive Oil
- 2 tbsp Bertolli Light Olive Oil
- 1 onion, finely chopped
- Tsp finely grated ginger
- 1 cup long grain rice
- 21/2 cups vegetable stock
- The juice & finely grated zest of 1 lemon
- 3 tbsp chopped parsley
- Salt & freshly ground black pepper
Method
Prep time: 10mins Cooking time: 30mins 1. Pre-heat oven 160°C. 2. Mix coriander, lemon zest & olive oil & rub over Salmon. Place Salmon in baking tray lined with nonstick paper. 3. Cook for 15-20mins until cooked through. 4. Serve Salmon fi llets on top of Pilau. 5. Garnish with coriander & lemon. 6. Pilau: Heat oil in saucepan & gently cook onion & ginger for 2-3mins. 7. Stir in rice, cook for 2-3mins. 8. Stir in stock & bring to boil. Cover & low simmer for 10-15mins until stock is almost absorbed. 9. Stir in lemon zest, juice and parsley. Season well with salt & pepper.Serves: 4