Baby salmon with saffron and fennel pilaf Recipe
Ingredients
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
Method
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.
Ingredients
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
Method
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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