Many years ago when I lived at home and my Dad was the main cook, I remember he would make simple meals on a Friday night. After a week in the office my Dad liked to give himself the night off from cooking. So he would go to the supermarket and buy items like quiche or he would make his delicious melon and prawn recipe. Whatever we had to eat was always so tasty.
As I don’t work in an office I don’t feel as though I have that excuse. Although I do enjoy making simple fish dishes on a Friday night. In our house, Friday is always fish night and they have to be easy too. I think for this meal I had salmon fillets in the freezer and fresh mint in the fridge. Therefore I decided to throw the two together with rice and we got a yummy dinner. Plus this meal was super easy as well.
What’s your favourite Friday night dinner? Let me know in the comments below and please don’t forget to like and follow me.
- Colander
- Saucepan x 2
- Baking Tray
- Stirring spoon
- Serving spoon
Ingredients
- Salmon fillets x 4
- Jasmine rice x 300g
- Cold chicken stock x enough to cover the rice and then 2 cm above the top of the rice
- Mint x 10 – 20 leaves
- Salt and pepper to taste
- Green Beans x 2 large handfuls
Method
- Preheat the oven to 180°C or gas mark 4.
- Start by washing the rice under the tap twice through the colander.
- Leave to drain while you grab a saucepan.
- Put the rice into the bottom of the saucepan.
- Add enough chicken stock to cover the rice and then about 2 centimetres above the top of the rice.
- Make sure the stock is cold before you start cooking.
- Put the heat on high.
- Bring the pan to the boil and then turn the heat down to low.
- Now leave the rice to simmer until all the liquid disappears.
- You may need to stir the rice towards the end of the cooking process to make sure the rice doesn’t stick to the bottom of the pan.
- While the rice is cooking, put the salmon in a baking tray and place in the oven for 12 – 15 minutes.
- In another saucepan, add water and bring it to the boil.
- Then add in the green beans and cook for about 3 – 5 minutes.
- Once cooked, drain the green beans and if the rice has finished cooking, add the green beans.
- Tear up the mint leaves with your hands and add into the rice.
- Mix all these ingredients together with the stirring spoon.
- When the fish has cooked, remove it from the oven..
- The fish will easily fall away from itself when it is cooked.
- Then serve and enjoy.
Grilled Salmon Fillet with Minty Jasmine Rice was a hit with my husband Howard and myself. My son Ted enjoyed the salmon, as he always does but he wasn’t a fan of the rice. Ted said he enjoyed fresh mint in my homemade ice cream but wasn’t a fan of it in savoury dinners. The dinner is not freezable but it is very easy to cook and even easier to eat. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 