Wild Salmon with Long Grain and Wild Rice and Basil and Lemon Butter
Gorgeous baked salmon prepared with basil and lemon and served with Long Grain Rice
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Bake | 30 mins to 1 hour |
Ingredients
- 600g bag frozen salmon fillets
- salt and freshly ground black pepper
- 200g long grain and wild rice or basmati rice
- 15g pack fresh basil, leaves torn
- grated zest and juice of 1 small lemon
- 50g butter, melted
Method
Preheat the oven to 220°C, 425°F, Gas Mark 7.
Place the salmon fillets on a large sheet of foil add 45ml of water and seasoning. Loosely wrap the foil around the fish and place on a baking tray in the preheated oven for 20-25 minutes. Remove the skin and flake the fish into a bowl.
Meanwhile, put the rice in a saucepan with water, bring to the boil, simmer until tender.
Add the lemon zest and juice to the butter and heat gently. Remove from the heat and stir in the basil and seasoning.
Add the salmon, basil and lemon butter to the rice and mix through.
Delicious served with warm crusty bread.
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