Marinated Easter salmon with brown rice pilaf and feta

Enhance the flavours of salmon with a delicious, Asian-inspired marinade. A perfect recipe for Easter.

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Nutrition (per portion)

Calories622
Total Fat32g

Saturated Fat

9g
Total Carbohydrate45g

Sugars

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Salmon with brown rice and feta - ways to cook salmon - Easter recipes - food - allaboutyou.com

Serves: 4

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Ingredients

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HONEY-GLAZED EASTER SALMON RECIPE
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  • 4 salmon fillets, skin on
  • 4tbsp dark soy sauce
  • 1tbsp mirin, or use dry sherry
  • 2tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 200g/7oz brown rice about 900ml/1½pt light vegetable stock
  • handful of sultanas or raisins
  • handful of flat leaf parsley, finely chopped
  • handful of dill, finely chopped
  • handful of flaked almonds, toasted
  • 150g/5oz feta, crumbled into pieces
  • fresh mint leaves for garnish (optional)
  • extra virgin olive oil for serving (optional)
  • lemon wedges for serving (optional)

Method

  1. Preheat oven to gas mark 5/190°C (170°C in a fan oven). Sit salmon on a plate, mix together soy sauce and mirin, then pour this over. Put to one side. Heat half oil in a large frying pan, add onion and cook on a low heat for 2-3 mins until soft. Season with sea salt and freshly ground black pepper, then stir through garlic and cook for a further few seconds. Then, stir through rice, making sure it soaks up all juices, then pour in a little stock and let it bubble for a minute. Pour in rest of stock and leave it to simmer gently, stirring occasionally and topping up with hot water from kettle if it starts to dry out. Cook for about 35-40 mins or until rice is done (brown rice takes longer than white).
  2. While rice is cooking, add remaining oil to a frying pan and add salmon skin side down. Cook for a couple of mins until skin is crispy, then transfer to a roasting tin and pour over marinade. Put in oven and roast for 15-20 mins until pink and opaque (don’t overcook or it will be dry).
  3. Stir raisins into rice with parsley and dill, taste and season more if needed. Top with flaked almonds and feta, then spoon out to serve with salmon. Garnish with mint leaves, drizzle with olive oil and serve with a wedge of lemon.

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