for 4 person

Pilau rice

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
250 g	long grain rice
1 dl	sherry
5 dl	vegetable bouillon
2 sprig	dill, finely chopped

Salmon

700 g	salmon fillets without skin
½ tsp	salt
a little	pepper
80 g	artichoke hearts in oil, drained, possibly halved
80 g	dried tomatoes in oil, drained, in fine stripes
50 g	pitted black olives, cut into rings
30 g	caper berries

Bake

2 sprig

dill, roughly chopped

How it's done

Pilau rice

Heat the oil in a pan. Add the shallot and garlic, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the sherry and reduce a little. Add the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. over a medium heat until all the liquid has been absorbed. Add the dill, cover and set aside.

Salmon

Season the salmon, place on a baking tray lined with baking paper, season. Spread the artichokes on top of the salmon along with all the other ingredients up to and including the caper berries.

Bake

Approx. 15 mins. in the centre of an oven preheated to 220 °C. Serve the salmon with the pilau rice, garnish with the dill.

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