Fish and Seafood Recipes - Salmon Steaks and Saffron Rice

Ingredients

• 225g/1 cup long-grain rice

• 600ml/2 1/2 cups chicken or fish stock

• 1 large bay leaf

• 2 hole cloves

• 5ml/1 tsp saffron powder

• salt and freshly ground black pepper

• 4 salmon steaks

• 30ml/2 tbsp butter, melted

• 15ml/1 tbsp chopped parsley

• 10ml/1 tsp chopped tarragon

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Method:

1. Put the rice, stock, bay leaf, cloves and saffron in a saucepan with a little salt and pepper.

2. Bring to the boil, stir well, cover, reduce the heat and simmer for 15 minutes. Leave undisturbed for 10 minutes, the remove the lid and fluff up with a fork, discarding the bay leaf and cloves.

3. Meanwhile, place the salmon steaks on foil on a grill rack. Brush with some of the melted butter and add a littler of the herbs. Add a good grinding of pepper but no salt. Frill for 2-3 minutes.

4. Carefully turn over, brush with the remaining butter, add a little more of the herbs (reserving some for garnish) and a little more pepper.

5. Grill until the fish is tender and just cooked through. Spoon the rice on to serving plates and tip each with a steak/

6. Spoon any cooking juices and any remaining melted butter over and sprinkle with the remaining herbs.