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    Sunday, November 22, 2015

    Baby salmon with saffron and fennel pilaf Recipe

     Baby salmon with saffron and fennel pilaf Recipe

       1 tablespoon fennel seeds
        200g (1 cup) SunRice Basmati Rice
        435ml (1 3/4 cups) water
        1/2 bunch dill, coarsely chopped
        2 (about 1.8kg each) whole baby salm
        1 teaspoon saffron threads
        60ml (1/4 cup) boiling water
        50g butter
        1 brown onion, halved, thinly sliced
     on, scaled, gutted
        Salt & freshly ground black pepper
        Dill sprigs, to garnish
        Lemon wedges, to serve

    Baby salmon with saffron and fennel pilaf Recipe

        Step 1

        Place saffron in a small heatproof bowl. Pour over the boiling water and set aside for 5 minutes to infuse.
        Step 2

        Meanwhile, melt butter in a saucepan over medium heat until foaming. Add onion and fennel seeds and cook, stirring occasionally, for 5 minutes or until onion softens. Add rice and stir to coat. Add the water and saffron mixture and stir to combine. Bring to the boil. Reduce heat to low and cook, covered, for 13 minutes or until rice is tender and liquid is absorbed. Remove from heat. Use a fork to separate the grains. Set aside for 15 minutes to cool slightly. Add dill and stir to combine.
        Step 3

        Preheat oven to 180°C. Wash fish inside and out under cold water. Pat dry with paper towel. Season with salt and pepper and rub into skin. Spoon pilaf among salmon cavities. Wrap each fish in foil and place in a large roasting pan.
        Step 4

        Bake in preheated oven for 35 minutes or until fish flakes when tested with a fork. Remove from oven. Place each salmon on a serving platter. Garnish with dill sprigs and serve with lemon wedges.

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    Item Reviewed: Baby salmon with saffron and fennel pilaf Recipe Rating: 5 Reviewed By: Mrs. Chef
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