Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|10 oz (300 g) Fairtrade organic brown basmati rice||2 red onions, finely chopped|
|4 skin-on salmon fillets, each weighing approximately 5 1/2 oz (150 g)||3 garlic cloves, finely crushed|
|2 tbsp olive oil||1 tsp Fairtrade dried dill|
|2 tsp Fairtrade peppercorns, crushed||2 x 14 oz (400 g) cans chopped tomatoes|
|2 Fairtrade lemons, zest and juice of 1, the other cut into wedges||1 tsp Fairtrade granulated sugar|
Preheat the oven to 180°C/350°F/Gas Mark 4. Cook the rice according to the pack instructions.
Arrange the salmon fillets, skin-side down on a greased ovenproof dish or baking sheet while the rice is cooking. Brush the salmon with a little oil and press with peppercorns. Squeeze over the juice of one of the lemons.
Place the salmon in the oven and cook for 10–15 minutes until the fish begins to flake.
Make the Tangy Sauce meanwhile by placing the remaining olive oil in a large pan over a medium heat. Add the onion and cook for 8–10 minutes until it has softened.
Add the garlic, lemon zest, and dill, and stir for 1 minute. Then add the tomatoes and sugar and simmer for 10 minutes until the sauce has slightly reduced.
Place a bed of rice on each plate along with a portion of Tangy Sauce. Cut the remaining lemon into wedges. Sit a salmon fillet on top of the rice and serve each one with a lemon wedge.
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