Name: Salmon, pilaf and dill sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Salmon, pilaf; 2 tablespoon olive oil; 1 onion, finely chopped; 1 1/2 cup basmati rice; 3 cup fish stock or water; 2 tablespoon chopped dill; 4 salmon fillets; 1 small onion, sliced; 2 teaspoon olive oil; 1 cup greek-style yoghurt; 1 tablespoon finely chopped dill; 1 clove garlic, crushed

Salmon, pilaf and dill sauce

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

Salmon, pilaf

2 tablespoon olive oil

1 onion, finely chopped

1 1/2 cup basmati rice

3 cup fish stock or water

2 tablespoon chopped dill

4 salmon fillets

1 small onion, sliced

2 teaspoon olive oil

1 cup greek-style yoghurt

1 tablespoon finely chopped dill

1 clove garlic, crushed

Method

1.Heat oil in a medium saucepan on high. Saute onion for 3 minutes until softened. Stir in rice and cook for 1 minute.

2.Add stock or water and bring to the boil, stirring occasionally. Reduce heat to medium. Simmer, covered, for 15 minutes until liquid has evaporated and rice is cooked. Stir dill through and season to taste.

3.Place salmon fillets in a shallow microwave-safe dish. Season to taste and top with onion slices. Drizzle with oil. Cover with plastic wrap.

4.Microwave on high (100% power) for 4-5 minutes or until fish flakes when tested.

5.Meanwhile, make dill sauce by combining yoghurt, dill and garlic in a small bowl. Season to taste. Serve salmon with pilaf and dill sauce.

Salmon can be poached in a pan with gently simmering seasoned water if preferred.
Note

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Ingredients

Method

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