Now that summer is officially here it's time to have start having those leisurely dinners outside on the deck or in the garden to make the most of daylight saving. I've served this tasty salmon dish a few times already this summer and it looks like becoming a regular order by friends from The Food Union kitchen.
SEARED SALMON WITH CARDAMON & ALMOND RICE
Adapted from recipe by Lisa Featherby
3 salmon fillets, pin-boned
2 tsp fennel seeds, coarsely crushed
1 tsp black peppercorns
½ tsp ground coriander
80 gm butter, coarsely chopped
1 tbsp olive oil
2 tbsp lemon juice
extra lemon wedges to serve
Cardamom Almond Rice
60 gm slivered almonds
50 gm butter, coarsely chopped
1 small onion, finely chopped
6 cardamom pods, bruised
200 gm long-grain rice
450 ml chicken stock
40 gm currants
½ preserved lemon, rind only, rinsed and finely diced
2 tbsp coarsely chopped coriander (optional), plus extra to serve
Juice of 1 lemon
For cardamom & almond rice, preheat oven to 200C. Spread almonds on an oven tray and roast until golden (3-5 minutes). Melt butter in a wide saucepan over medium-high heat, add onion and cardamom and stir until onion is tender and starting to turn golden (4-6 minutes). Add rice, stir to coat, then add stock and currants, bring to the boil, season to taste, cover with foil, transfer to oven and bake until liquid is absorbed (12-14 minutes). Add preserved lemon rind and coriander and lemon juice to taste.
Coarsely crush fennel seeds and black peppercorns with a mortar and pestle. Place salmon fillets on a plate, scatter with fennel seeds, peppercorns, ground coriander and ½ tsp sea salt flakes. Heat butter and oil in a large frying pan over medium heat, add salmon skin-side up and cook until golden brown (5 minutes). Turn and cook until medium-rare (3-5 minutes). Remove from pan, discard skin and add lemon juice to pan juices.
Place salmon over lemon-cardamom rice, drizzle with pan juices, scatter with coriander and serve with extra pan juices.
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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015