Name: Fennel pilaf with steamed salmon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 cup (300g) jasmine rice; 2 tablespoon olive oil; 1 medium_piece (150g) brown onion, chopped finely; 1 medium_piece (200g) fennel bulb, trimmed, sliced thinly; 1 1/2 cup (375ml) water; 4 x 150g (4½ ounce) salmon fillets

Ingredients

1 1/2 cup (300g) jasmine rice

2 tablespoon olive oil

1 medium_piece (150g) brown onion, chopped finely

1 medium_piece (200g) fennel bulb, trimmed, sliced thinly

1 1/2 cup (375ml) water

4 x 150g (4½ ounce) salmon fillets

Method

1.Wash rice with cold water until water runs clear, drain well.

2.Combine oil, onion and fennel in 2.5-litre (10-cup) rice cooker, COOK, stirring, about 3 minutes or until vegetables soften. Stir in rice and the water, season, secure lid. COOK 2 minutes.

3.Place fish on top of rice, secure lid. cook about 8 minutes or until cooker automatically switches to KEEP WARM.

4.Serve fish and rice with lemon wedges.

Reserve some of the fennel fronds to sprinkle over the pilaf and fish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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