Fried salmon with aromatic pilaf
11
Ingredients
• 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
Execution
• 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.