Tuesday, July 23, 2013

Baked Salmon & simple saffron rice

Salmon is one of those few likings we (me and the man!) share in common. Mostly I bake it or grill. But I must say that, that we loved Bengali-style "sorshe salmon" or "bhapa salmon". 
Baked salmon is a very common dish and really easy to make. Also you have lots of option to modify the flavour according to your liking and taste. I like to keep it simple, so that it doesn't overpower the taste and flavour of the fish.
I used rosemary, as it's one of my favourite herbs. But you can use thyme or any other herbs you like. Normally I make some grilled beans or vegetable and smashed potato for accompaniment. But this time I made a simple and easy saffron rice pilaf and some saut├ęd greens.

Baked Salmon Recipe:
  1. Salmon fillet 2 (170 gm)
  2. Garlic 2 fat clove (finely chopped)
  3. Lemon juice/ Lime juice 2 table spoon (I didn't have lemon ...but lime did fairly well)
  4. Fresh rosemary 1 tea spoon (chopped) + 2 sprig fresh rosemary
  5. Olive oil 2 and 1/2 table spoon
  6. Salt (according to taste)
  7. Black pepper 1 tea spoon and little more (freshly ground) 
  • Wash and pat dry fish. 
  • Rub with salt and little lime juice. Add chopped garlic, rosemary, black pepper, olive oil and remaining lime juice.
  • Marinate fish in fridge for 2 hours. I did little longer. Almost 3 hours.
  • Preheat your oven to 190°C. Grease a baking pan or arrange a baking paper on your baking pan ( I do it to avoid cleaning after baking).
  • Arrange salmon fillets. Skin side down. Put fresh rosemary sprigs on them. 
  • Bake for 25-30 minutes or until salmon flakes easily with a fork. I baked it for 25 minutes. Keep an eye after 20 minute.
  • You salmon is ready to serve.
Saffron rice pilaf Recipe:
  1. Basmati rice 2 cups 
  2. Star anise 2
  3. Cinnamon stick 2 (2 inch stick)
  4. Onion 1 medium (finely chopped)
  5. Saffron strands 8-9 (soaked in 1 table spoon warm water for 10 min)
  6. Butter 2 table spoon + 1 tea spoon vegetable oil
  7. Salt 
  8. Sugar 1/2 tea spoon (optional)
  • Soak rice for 30 minutes. Drain and wash few times.
  • Heat lots of water with with star anise and cinnamon stick. Add rice, salt and 1 tea spoon oil to boiling water. Cook rice till 90% done. Drain the water. Take out star anise and cinnamon sticks. Spread rice over a large flat plate.
  • Heat butter in a non-stick pan. Add chopped onion and saute until pink. Add cooked rice. Carefully stir over high heat. Add sugar (if using) and saffron water. Stir and mix it properly. 
  • Turn off the heat and keep it covered for few minutes before you serve.

Enjoy your dinner with dear ones :)
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1 comment:

  1. Rice is to be fried ahead of cooking often with ghee as well as clarified butter after which baked with cooking normal water. The actual frying procedure provided the rice any nutty flavour. Picture of health?


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