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Baby salmon with saffron and fennel pilaf
Baby salmon with saffron and fennel pilaf
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elegant salmon dish perfect for special occasions.
Ingredients:
  • Salt & freshly ground black pepper
  • 1 tsp saffron threads
  • 60ml (1/4 cup) boiling water
  • 50g butter
  • 1 brown onion, halved, thinly sliced
  • 20.00 ml fennel seeds
  • 200g (1 cup) Basmati rice
  • 435ml (1 3/4 cups) water
  • 1/2 bunch dill, coarsely chopped
  • 2 (about 1.8kg each) whole baby salmon, scaled, gutted
  • Dill sprigs, to garnish
  • Lemon wedges, to serve
Instructions:
  • In a small heatproof bowl, combine saffron and boiling water. Let it sit for 5 minutes to infuse.
  • In a saucepan over medium heat, melt butter until foaming. Sauté onion and fennel seeds for 5 minutes until onion softens. Add rice, then mix in the water and saffron. Bring to a boil, then simmer covered for 13 minutes until rice is tender. Remove from heat, fluff with a fork, then let cool for 15 minutes. Stir in dill before serving.
  • Preheat your oven to 180°C. Rinse the fish inside and out with cold water, then carefully pat them dry with paper towel. Season generously with salt and pepper, ensuring the seasoning is evenly distributed. Fill the salmon cavities with the pilaf mixture. Wrap each fish in foil and arrange them in a large roasting pan.
  • After baking in a preheated oven for 35 minutes or until the fish flakes with a fork, remove from the oven and transfer each salmon to a serving platter. Garnish with dill sprigs and serve with lemon wedges.

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