Salmon Main

Spanish-style salmon with lemon roasted rice

Name: Spanish-style salmon lemon roasted rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 80g preserved lemon (pith and skin included, seeds discarded), finely chopped; 1 tsp each hot smoked paprika, coriander seeds, dried mint & sumac; 2 tsp caster sugar; 1/4 cup (60ml) extra virgin olive oil, plus extra to grease and to drizzle; 250g cooked brown rice (substitute other grains – you can use microwaveable rice if you like); 3 zucchini, cut into 1cm pieces; 4 yellow squash, cut into 1cm pieces; 800g salmon fillet (skin on), cut crossways into 2cm-thick slices; 1 bunch flat-leaf parsley, leaves picked, finely chopped; 100g roasted almonds, chopped; Finely grated zest of 1 lemon; Mixed leaves (we used baby rocket & baby beetroot leaves), to serve

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Spanish-style salmon with lemon roasted rice

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

May 01, 2018

Citrus and seafood is the perfect partnership in this Spanish-inspired recipe.

80g preserved lemon (pith and skin included, seeds discarded), finely chopped
1 tsp each hot smoked paprika, coriander seeds, dried mint & sumac
2 tsp caster sugar
1/4 cup (60ml) extra virgin olive oil, plus extra to grease and to drizzle
250g cooked brown rice (substitute other grains – you can use microwaveable rice if you like)
3 zucchini, cut into 1cm pieces
4 yellow squash, cut into 1cm pieces
800g salmon fillet (skin on), cut crossways into 2cm-thick slices
1 bunch flat-leaf parsley, leaves picked, finely chopped
100g roasted almonds, chopped
Finely grated zest of 1 lemon
Mixed leaves (we used baby rocket & baby beetroot leaves), to serve

Method

1.

Preheat the oven to 250°C and grease a baking tray.
2.

Combine preserved lemon, paprika, coriander, mint, sumac, sugar, oil and 1 tsp freshly ground black pepper in a bowl. Set aside 2 tbs lemon mixture. Add rice, zucchini and squash to remaining lemon mixture and toss to coat. Spread over prepared tray and roast for 12 minutes or until vegetables are softened slightly.
3.

Pat salmon dry with paper towel, then brush flesh, avoiding skin, with reserved lemon mixture. Add salmon, skin-side up, to rice mixture and scatter a pinch of salt flakes over skin. Roast on top shelf of oven for 6 minutes or until just cooked through and skin is starting to crisp, then remove from oven.
4.

Preheat oven grill to high and grill salmon and rice mixture, checking regularly, for 3-4 minutes or until salmon skin is crispy and rice is crispy on top. Transfer salmon to a plate and stir parsley and almonds through rice mixture.
5.

Divide rice mixture and salmon among serving plates and scatter with lemon zest and mixed leaves to serve.