Recipe

Fennel pilaf with steamed salmon

Jan 31, 2011 1:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Fennel pilaf with steamed salmon
  • 1 1/2 cup (300g) jasmine rice
  • 2 tablespoon olive oil
  • 1 medium_piece (150g) brown onion, chopped finely
  • 1 medium_piece (200g) fennel bulb, trimmed, sliced thinly
  • 1 1/2 cup (375ml) water
  • 4 x 150g (4½ ounce) salmon fillets

Method

Fennel pilaf with steamed salmon
  • 1
    Wash rice with cold water until water runs clear, drain well.
  • 2
    Combine oil, onion and fennel in 2.5-litre (10-cup) rice cooker, COOK, stirring, about 3 minutes or until vegetables soften. Stir in rice and the water, season, secure lid. COOK 2 minutes.
  • 3
    Place fish on top of rice, secure lid. cook about 8 minutes or until cooker automatically switches to KEEP WARM.
  • 4
    Serve fish and rice with lemon wedges.

Notes

Reserve some of the fennel fronds to sprinkle over the pilaf and fish.

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