Coriander Salmon with Lemon Rice Pilaf

Coriander Salmon with Lemon Rice Pilaf


4 x 125gm fish fillets

2 Tbsp finely chopped fresh coriander leaves

1 tsp finely grated lemon zest

1 Tbsp olive oil


For the Pilaf

1 onion finely chopped

1 tsp finely grated ginger

1 cup long grain rice

2 1/2 cups vegetable stock

Juice and finely granted zest of one lemon

3 Tbsp chopped parsley

1 capsicum finely chopped

1 zucchini finely chopped



    1. Preheat oven to 160°C.

    2. Mix coriander leaves, lemon zest and olive oil and rub over fish. Place in a baking tray lined with non-stick paper. Cook for 15 to 20 mins until cooked through.

    3. For the Pilaf:
      - Place oil in a frypan and fry the onion and ginger for 2 to 3 mins.
      - Next add remaining vegetables and cook for a further few minutes.
      - Next add rice and combine cooking for a further few minutes.
      - Next add the stock and bring to the boil.
      - Cover and simmer on low for 10 to 15 minutes until almost all stock is absorbed.
      - Stir in lemon zest, juice and parsley.
      - Season with pepper.

    4. Serve the fish fillets on top of the pilaf.

Note: The rice can be substituted with quinoa