Ingredients
- 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
- 2 limes
- 4 (about 800g) skin-on salmon fillets
- 1 ⁄2 bunch fresh continental parsley
- Select all ingredients
Method Steps
- Step 1Preheat oven to 190C/170C fan forced. Line a large baking tray with baking paper.
- Step 2Squeeze rice pouches to separate grains and place in a large bowl. Add apricots, pistachios and stock. Thinly slice shallots and add to bowl. Season. Stir well to combine. Spread over prepared tray.
- Step 3Place the jam and 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 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. Cut the remaining lime into four slices.
- Step 6Sprinkle the parsley over rice and salmon. Gently stir into rice. Serve with lime slices.
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