Thursday, 7 January 2010

Roast Salmon, Braised Fennel and Wild Rice Pilaf

We're a mostly vegetarian household, but every once in a while we like to eat a bit of fish.  My 3 year old is particularly fond of salmon.  We had some steaks that needed using up tonight, and some 'mini-fennel' that I wanted to braise.  I knew I wanted to make rice the accompaniement, and remembered reading a nice pilaf recipe on Cafe Karma, so refreshed my memory with it and rustled that up too.

I didn't have a wild rice mix, or any spinach, and used a combo of chestnut and oyster mushrooms but otherwise I stuck pretty true to the recipe as it appeared on Cafe Karma.  The fennel was browned in olive oil then popped in a medium oven for about half an hour until soft.  The salmon was topped with freshly ground pepper and a bay leaf and roasted in a hot oven for about 15 minutes.  It was a really great combination!  The rice was nutty and the cranberries added a real burst of flavour, and the whole thing worked together really nicely.

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