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Ingredients:

• 4 x 125g Tasmanian Atlantic Salmon fillets
• 2 tablespoons coriander leaves, finely chopped
• 1 lemon, juiced and zest finely grated
• 3 tablespoons light olive oil
• 1 onion, finely chopped
• 1 tablespoon ginger, finely grated
• 1 cup long grain rice
• 2 1/2 cups vegetable stock
• 3 tablespoons parsley, chopped

Instructions:

• Pre-heat oven 160°C.
• Combine coriander, 1 tablespoon lemon zest and oil.
• Rub over salmon and cook in l ined baking tray for 15 – 20mins until baked through.
• Gently sauté onion and ginger stirring in rice for 2 – 3mins.
• Pour over stock, bring to boil and then slowly simmer for 20mins until stock is absorbed.
• Stir in remaining zest, lemon juice and parsley.
• Season and serve with salmon on top.

• Download the recipe PDF