Fried salmon with aromatic pilaf

Fried salmon with aromatic pilaf
Fish 11-06-2013



4 salmon fillets or slices (approx. 200-230 g each)
4 tbsp. strained yogurt
1 shot glass sweet white wine
1 clove of garlic, crushed
The juice of 1/2 lemon
Salt, freshly ground pepper
2 tbsp. parsley leaves, finely chopped
250 g basmati rice
2 tbsp. "Lof" Extra Virgin Olive Oil
500 ml water
1 onion, diced
1 small fennel, in small slices
Salt, pepper



In a pot, add the "Lof" Extra Virgin Olive Oil and sauté the onion and the fennel for 1 min.
Then, add the rice and stir using a wooden spoon.
Add the water, salt, pepper, cover the pot and allow the rice to boil over low heat until it absorbs its liquids.
Try it and, if it is not cooked yet, add very little water and continue cooking.
Meanwhile, cook the salmon.
If not all salmon slices fit in the pan together, cook half of them first and then the remaining half, also dividing the rest of the ingredients in half.
Moreover, if you have salmon fillets including the tail (which means they will be thinner), then you need to cook them for a shorter time.
Heat 2 tbsp. of "Lof" Extra Virgin Olive Oil in a non-stick frying pan and sauté the garlic for 1/2 mins.
Season the fish slices with salt and pepper and cook them in the pan for approx. 5-6 mins on each side.
When they are almost ready, add the wine, leave them for 1 min, then add the lemon juice and the yogurt.
Gently mix them.
Serve the fish with the rice and sprinkle with parsley.

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