Flaked Salmon and Rocket Salad with Baked Rice

Steps

1. oven to 200oC. Line an oven tray with baking paper. Set aside a deep baking dish (measuring about 23 x 16cm). Bring a full kettle to the boil.
2. Combine all baked rice ingredients in prepared baking dish. Mix well and cover dish with foil, making sure to seal edges well. Bake for 25 minutes, then remove from oven and set aside. While rice is cooking, pat salmon dry and remove any remaining scales or pin bones.
3. Season salmon with salt and pepper and place skin-side-up to one side of prepared tray. Dice ciabatta roll 2cm, toss with a drizzle of olive oil and season with salt and pepper. Place on tray beside salmon. Bake (on rack above rice) for about 12 minutes, or until salmon is cooked through.
4. While rice and salmon are cooking, thinly slice second measure of red onion and roughly chop semi-dried tomatoes. Add both to a medium bowl with rocket leaves and set aside. In a small bowl, mix together mayonnaise and lemon zest and juice. Set aside.
5. When salmon has finished cooking, allow to rest at least 5 minutes. Carefully peel skin from salmon using your fingers and break flesh into large pieces using a fork. Discard skin.
6. Uncover baked rice and fluff up grains with a fork. Add all remaining flaked salmon and rocket salad ingredients to bowl with red onion, semi-dried tomatoes and rocket leaves, toss to combine and season to taste with salt and pepper.
7. To serve, spoon baked rice onto plates and top with flaked salmon and rocket salad. Drizzle with lemon mayonnaise.