Chilli Salmon with Courgette Pilaf

SAM_0047

 

It is called Chilli Salmon with Courgette Pilaf and it serves 4
225g/8 oz. Basmati rice
2 tsp. olive oil
1 onion peeled and finely chopped
2 garlic cloves, peeled and crushed, 1 small lemon, sliced
600 ml/1 pt. vegetable stock
4 boneless and skinless salmon fillets
4 tsp. sweet chilli sauce
3 tsp. chopped coriander leaves
Seasoning
4 courgettes, chopped.

Heat the olive oil in a saute saucepan and add the onion and the garlic and cook gently until the onion is soft. Stir in the rice, courgettes and slices of lemon and cook for a couple of minutes.
If you have an AGA, Pour over the stock and bring to the boil, replace the glass lid and place in the simmering oven for about 20 minutes until the rice is cooked
Lay the Salmon on a baking tray, season and spread each fillet with a spoonful of chilli sauce. Place on the top set of runners in the roasting oven for about 10 minutes or until the fish is cooked through. Serve on a warmed Plate with the hot Pilaf.

If you own a conventional cooker, cook the rice on a low simmer on the top of your cooker for about 20 minutes and bake the salmon in your oven for about 15 – 20 minutes on a fairly high heat, checking once or twice to see if it is cooked.

This is a truly delicious meal. Take TIME to savour the flavours and enjoy and relax!