Seared Salmon with Courgette, California Raisins and Lemon Pilaff

Serves 4

Preparation time: 15 minutes  Cooking time: 20 minutes


4 salmon fillets, 125g each
1 large unwaxed lemon
1 level tsp mixed peppercorns, crushed
175g American long grain and wild rice
1 tsp vegetable bouillon powder
1 tbsp olive oil
125g California Raisins
1/2 small red onion, finely chopped
1 medium courgette, finely diced
2 tbsp chopped fresh flat-leaved parsley or dill
1 lemon, cut into wedges to serve.


  • Grate the zest or cut fine strips with a zester from the lemon and set aside.
    Cut in half and squeeze the juice from one half into a dish, add the crushed pepper then the salmon and turn the fish to coat. Cut the pith away from the second lemon half, remove the segments and chop, reserve.
  • Bring a pan of water to the boil, add the rice and stock powder and cook for
    15 minutes until tender.
  • Meanwhile, heat the oil in a frying pan. When hot, add the salmon and sear
    on both sides 2–3 minutes until browned. Transfer to a baking dish and place in a
    pre-heated oven 200˚C/400˚F/gas mark 6 to cook for a further 10 minutes.
  • Put the onion, raisins and courgettes into the frying pan and toss over a high heat for 2–3 minutes, remove from the heat, add the drained rice, parsley, lemon rind and pieces of lemon, then season to taste.
  • Serve with salmon and extra wedges of lemon.

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