Pan-Fried Salmon

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 2pcs carrot
• 1pcs lemon
• 150g basmati rice
• 1pcs vegetable stock cubes
• 5g fennel seeds
• 2pcs Tasmanian salmon fillets
• 100g baby spinach leaves
• 280ml boiling water
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Crush or finely chop the garlic. Thinly slice the carrots. Finely grate the zest of half the lemon, then juice the half. Cut the remaining half into wedges. Rinse the rice until the water runs clear. Crumble 1 stock cube* into a heatproof jug, add 280ml boiling water and stir to dissolve.
2. Step 2 — Start rice pilaf
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion, garlic and carrot, stirring, for 2-3 mins until the carrot is starting to soften.
3. Step 3 — Cook rice pilaf
   Add the rice and 1 tsp fennel seeds* to the vegetables and cook, stirring, for 30 secs or until the rice is well coated. Stir in the stock and bring to the boil. Reduce the heat to low and cook, covered, for 12 mins or until the rice is tender and the liquid is absorbed.
4. Step 4 — Cook salmon
   SALMON OPTION Once the rice pilaf has been cooking for 10 mins, heat 2 tsp olive oil in a small frypan over high heat. Season the salmon with salt and pepper. Cook, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
5. Step 5 — Add spinach
   Stir the spinach into the rice pilaf, then remove from the heat and stand, covered, for 3 mins or until the spinach is wilted.   
6. Step 6 — Get ready to serve
   Stir the lemon zest and 1 tbs lemon juice into the rice pilaf. Taste, then season with salt and pepper. Divide the salmon and rice pilaf among plates and serve with the lemon wedges.      

Allergens

Gluten, Wheat, Fish