Fish is the food of choice for Good Friday lunching. Delight the party with a crowd favourite.
- 20g butter, diced
- 2 tbsp Extra Virgin Olive Oil
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- Finely grated rind of 1 lemon and juice of ½ lemon
- 1 small fennel bulb, thinly sliced
- 1½ cups brown rice
- 500ml (2 cups) chicken stock
- 4 pieces (about 150g each) salmon fillet
- 100g Chopped Kale
- ¼ cup each coarsely chopped dill, flat-leaf parsley and mint
- Coarsely chopped Roasted Almonds, to serve
- Natural yoghurt and lemon wedges, to serve.
1. Preheat oven to 180°C. Heat butter and half the Extra Virgin Olive Oil in a shallow flameproof casserole or large oven safe frypan over medium-high heat. Add leek, garlic, lemon rind and half the fennel. Sauté until tender (4-5 minutes).
2. Stir in rice to coat well in oil, then add stock and 2 cups water. Season to taste, bring to the boil, cover with a lid or foil and transfer to the oven. Bake for 45 minutes or until rice is tender and most of the liquid is absorbed.
3. Meanwhile, heat remaining oil in a frypan over medium-high heat, add salmon and brown well (2-3 minutes), then turn and brown other side. Transfer to a plate and set aside.
4. Remove pilaf from oven, add Chopped Kale, the lemon juice and half the herbs; stir to combine. Place salmon pieces on top of pilaf and return, uncovered, to the oven. Bake until salmon is cooked to your liking (4-5 minutes for medium). Serve scattered with Roasted Almonds, remaining herbs, yoghurt (with remaining fennel added to it) and lemon wedges.