Recipe may contain tree nuts, fish, shellfish and egg.
This dinner go-to uses easy microwavable rice and a jar of apricot jam to create a sticky-sweet glaze for the salmon.
2 x 250g packets microwave brown rice
55g (1/3 cup) chopped diced dried apricots
40g (1 /4 cup) pistachios kernels
80ml (1/3 cup) Massel Vegetable Liquid Stock
2 green shallots
120g (1/3 cup) apricot jam
2 1/2 tsp wholegrain mustard
4 (about 800g) skin-on salmon fillets
1 ⁄2 bunch fresh continental parsley
6 Method Steps
Step 1Preheat oven to 190C/170C fan forced. Line a large baking tray with baking paper.
Step 2Squeeze rice(2 x 250g packets microwave brown rice) pouches to separate grains and place in a large bowl. Add apricots (55g (1/3 cup) chopped diced dried apricots), pistachios (40g (1 /4 cup) pistachios kernels) and stock (80ml (1/3 cup) Massel Vegetable Liquid Stock). Thinly slice shallots and add to bowl. Season. Stir well to combine. Spread over prepared tray.
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Step 3Place the jam (120g (1/3 cup) apricot jam) and mustard (2 1/2 tsp wholegrain mustard) in a small bowl. Use a microplane to finely grate the rind of 1 lime and place in bowl. Halve the lime and squeeze into bowl. Season. Stir to combine.
Step 4Place salmon on (4 (about 800g) skin-on salmon fillets) top of rice. Season. Spoon the glaze over the salmon. Roast for 15 minutes or until salmon is just cooked through.
Step 5Meanwhile, tear the leafy top off the parsley (1 ⁄2 bunch fresh continental parsley). Cut the remaining lime into four slices.
Step 6Sprinkle the parsley over rice and salmon. Gently stir into rice. Serve with lime slices.
All quantities above are averages