500 g Salmon Fillet

2 tbsp Fresh Coriander

(Chopped)

1 tsp Lemon Rind

3 tbsp Extra Virgin Olive Oil

1 Onion

(Sliced thinly)

1 tsp Fresh Ginger

(Grated)

1 cup Basmati Rice

2 cup Vegetable Stock

1 Lemon

(Grate zest and juice)

2 tbsp Fresh Parsley

(Chopped)

For the salmon:

1. Pre-heat oven to 160C.
2. Mix coriander, lemon zest and 1 tbsp oil together and rub over salmon.
3. Place salmon onto baking tray and cook for 15 - 20 minutes.

For the pilau rice:

1. Heat remaining oil in saucepan and cook onion and ginger for 2 minutes.
2. Add rice and coat in oil.
3. Stir in stock and bring to boil. Cover and lower heat, simmering for 15 minutes.
4. Stir in lemon zest, juice and parsley. Season.

Serve salmon on top of pilau rice.