Chili Salmon with Courgette Pilaf

Serves 4


  • 225g / 8 oz basmati rice
  • 2 tsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 small lemon
  • 600 ml / 1 pt vegetable stock
  • 4 boneless and skinless salmon fillets
  • 4 tsp sweet chilli sauce
  • 3 tsp chopped coriander leaves
  • freshly ground pepper
  • 4 courgettes, chopped


  1. Heat the olive oil in a large saucepan and add the onion and the garlic and cook gently till the onion is soft. Stir in the rice, courgettes and the slices of lemon and cook for a couple of minutes.
  2. Pour over the stock and then bring to the boil and place in the simmering oven for about 20 mins until the rice is cooked.
  3. Lay the salmon on a baking tray. Season and spread each fillet with a spoonful of chilli sauce. Place on the top set of runners in the roasting oven for about 10 mins or until the fish is cooked through. Serve on warmed plate with the hot pilaf.


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