Cardamom rice with salmon and coconut salad

SERVES 4 PREP AND COOK TIME 35 MINUTES

1½ cups (300g) basmati rice

¼ cup (60ml) extra virgin olive oil 5 pods cardamom, bruised

1 stick cinnamon

2 teaspoons brown mustard seeds 270ml can coconut milk

2 cups (500ml) fish stock

¼ teaspoon sea salt flakes

500g skinless, boneless salmon fillets 2 tablespoons apple cider vinegar 1 small fennel bulb (200g)

½ cup (25g) flaked coconut, toasted CITRUS GINGER GLAZE

¼ cup (60ml) apple cider vinegar

¼ cup (85g) orange marmalade 1 tablespoon grated fresh ginger

1 CITRUS GINGER GLAZE Place ingredients in a small saucepan; season and whisk to combine. Bring to the boil. Reduce heat to low; simmer for 5 minutes or until thickened. Cool.

2 Rinse rice in a sieve under cold running water until water runs clear. Heat 1 tablespoon oil in a large saucepan over medium heat. Add cardamon, cinnamon and mustard seeds; stir for 1 minute or until fragrant. Add rice; stir to coat well. Add coconut milk, stock and salt; bring to boil. Cover with a tight-fitting lid. Reduce heat to low; cook, covered, for 12 minutes or until most of the liquid is absorbed.

3 Meanwhile, reserve 2 tablespoons of the citrus ginger glaze for dressing. Brush the remaining glaze over the salmon. Place fish on rice; cook, covered, over low heat for a further 4 minutes or until liquid is absorbed and fish is tender. Remove from heat; stand, covered, for 10 minutes.

4 Transfer salmon to a plate; gently flake into large pieces.

5 Whisk reserved glaze with vinegar and remaining oil in a small bowl until combined.

6 Trim fennel, reserving fronds. Thinly slice fennel with a mandoline, V-slicer or knife. Fluff rice with a fork. Layer rice, fennel, flaked coconut and salmon on a platter. Drizzle with dressing.

Not suitable to freeze or microwave.