Looking for a quick salmon dish rich in omega-3? This wholesome brown rice pilaf is inspired by Middle Eastern flavours and takes a handful of ingredients
- 240g brown rice
- 500ml vegetable stock
- 4 boneless and skinless salmon fillets
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 preserved lemon from a jar, skin finely chopped, flesh and seeds discarded
- 130g pitted green olives, sliced
- small pack parsley, roughly chopped
MethodOnce boiling, reduce the heat to a simmer, cover and cook for 15 mins. Turn off the heat and leave the rice to sit for 15 mins without removing the lid.
- 2 aubergines, sliced into 1cm rounds
- 6 tbsp olive oil, plus a drizzle for the prawns
- 140g raw prawn, deveined
- 140g cooking chorizo, cut into 1½ cm-2cm thick slices
- 400g can chickpea, drained and rinsed
- ½ red onion, finely sliced
- 100g baby spinach
- large handful parsley, chopped
- ½ garlic clove, crushed
- 2 tbsp olive oil
- juice and zest 1 lemon
- ¼ tsp ground cumin
- 2 tsp clear honey
- 2 small preserved lemons, flesh removed and rind thinly sliced
- Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)
- While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.
- Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.
- In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.
- 2 large fennel bulbs
- 6 ripe tomatoes
- zest and juice 1 lemon
- 3 tbsp extra-virgin olive oil, plus extra to serve
- 100g black olives, pitted
- 1 tbsp capers, drained
- 600g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)
- 1 tbsp vegetable oil
- 2 x 20g packs flat-leaf parsley, leaves roughly chopped
- If you are lucky enough to get a fennel bulb with fronds, pick them off and keep them. Trim the fennel; then, using a mandolin or a very sharp knife, slice it as thinly as possible. Bring a large pan of salted water to the boil, and have a bowl of iced water ready. Tip the fennel into the pan, leave for 30 secs, then lift into the iced water with a slotted spoon.
- Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes with your hands. Get rid of the seeds but keep the juices ready to make the dressing. Add the lemon zest and juice, olive oil and a good pinch of salt to the tomato juices and stir well. Drain the fennel well and add to the bowl along with the olives, capers and the tomato flesh. Mix well, then set aside.
- Heat oven to 180C/160C fan/gas 4. Cut the salmon into 4 fillets, rub well with the vegetable oil and season with salt and pepper. Heat a griddle or frying pan with an ovenproof handle, then cook the salmon, skin-side down, over a medium heat for 7 mins. There may be some smoke, but what is important is that the salmon is well charred so it has a bitter, crisp bottom and the flesh is sweet, soft and almost translucent inside. Now pop the salmon into the oven, still skin-side down in the pan, then roast for 3 mins until just cooked through.
- Roughly chop the parsley and mix through the salad. Serve the salad on plates, then carefully lift the salmon from the pan and sit it on top, skin-side up. Drizzle with a little more extra virgin olive oil and tuck in.
- 4 large fresh tomatoes, deseeded and cut into thick strips
- 1 large red onion, thinly sliced
- 1 preserved lemon, pulp removed and rind cut into thin strips (see tip)
- 200g pack feta cheese
- 2 tbsp olive oil
- juice ½ lemon
- small bunch each flat-leaf parsley and mint, finely shredded
- crusty bread, to serve
- Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
- Toss gently just before serving along with chunks of warm, crusty bread.