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long grain rice capers parsley dill sage anchovy garlic canola oil yogurt lemon juice salmon butter arugula
Viewed: 58 - Published at: 8 years agoIngredients
- 1 1/2 cups long grain rice
- 2 tbsp capers, drained
- 2 tbsp roughly chopped parsley
- 2 tbsp roughly chopped dill
- 4 None sage leaves, roughly chopped
- 2-3 None anchovy fillets or 1 heaping tsp anchovy paste
- 1 None garlic clove, roughly chopped
- 6 tbsp canola oil
- 3/4 cup yogurt
- 2 tsp lemon juice
- 4 None salmon fillets, each about 5 oz
- 2 tbsp butter
- 1 1/2 cups arugula
Method
- Cook the rice according to package directions. For the sauce, put the capers, parsley, dill, sage, anchovy fillets, garlic and 4 tablespoons of the oil in a small food processor and blend to a paste. Mix with the yogurt and lemon juice and season to taste. Spoon into a dish and chill.
- Season the salmon on all sides. Heat the remaining oil in a frying pan and sear the salmon for 5-6 minutes, turning once until cooked through.
- Melt the butter in a separate pan and add the rice and arugula. Cook gently, turning the ingredients in the butter until hot. Spoon onto warmed serving plates and top with the salmon fillets. Serve with the sauce.
