Baked seafood keeps all the great omega goodness inside and is delicious served hot or cold.
Preheat oven to 200C .
In a saucepan, heat a little oil and cook the shallots over a medium heat for 2-3 minutes or until softened.
Add the spices and butter and mix well, infusing the shallots and butter with the spices for 2-3 minutes. Add the jasmine rice, mixing to coat the grains well before adding the stock. Bring to a boil before covering and reducing the heat to low and allowing to cook for 20 minutes.
Place the salmon on a tray and drizzle with a little oil. Mix the spices together and sprinkle over the salmon with the preserved lemon. Place in the oven to cook for 20-25 minutes or to your liking.
Remove from the oven and set aside to cool slightly. Mix the rice well and garnish with the mint and Italian parsley.
Serve immediately with salmon.
For the rice
2 Shallots peeled and diced
1 teaspoon ground cumin
4 cardamom seeds
1 cinnamon stick
50 grams butter
200 grams jasmine rice
450 millilitres vegetable or chicken stock
For the salmon
Large salmon fillet weighing around 500g
2 teaspoons ground fennel seeds
2 teaspoons ground coriander seeds
freshly ground black pepper
1 preserved lemon rind only, rinsed and sliced
Mint and Italian parsley to garnish