Baked salmon with rice & leek

SERVES 2- 4

Prep for 15 minutes max, then let the oven do the rest and you’ll be eating this gorgeous meal in no time.

50g butter

1-2 leeks, white and light

green parts, sliced

1 cup brown basmati rice

500ml vegetable stock (can

use water)

1 heaped tbsp grated ginger

1 tsp sesame oil

400g salmon, skin on, cut into

100g pieces

1 tsp sea salt

1 lemon, sliced thinly

Handful of flat-leaf parsley Greens or cucumber

slices to serve 1 Heat oven to 200oC.

Grease an ovenproof dish.

2 In a saucepan, melt the butter and sauté the leeks until soft. Add the rice and sauté for 2-3 minutes, then pour stock over top. Cover and simmer for 12 minutes or until the water is absorbed. Stir through the ginger and sesame oil.

Transfer to the oven dish.

3 Pat the salmon dry and salt the skin well. Place it skin-side up on top of the rice and cover with foil. Bake for 20 minutes, then remove the foil, scatter the lemon on top and grill for 5-10 minutes until the skin is crispy.

4 Serve with greens or slices of cucumber.