Salmon is a full flavoured oily fish and there is so much you can do with it. My way is the quick one and the trick is not to over cook it. We have salmon at least once a week and it is one of the quickest weeknight meals to put together.
You can have this hot / cold / room temperature! It is very versatile, bursting with flavour, textures and nutritional goodness.
Atlantic Salmon on Brown Rice with Delicious Dressing serves 3 adults and 2 young children
300g salmon with skin on, sprinkle the skin with garlic salt
1 large carrot, cut into small cubes
2 cups of frozen peas and corn, cooked in microwave for 5 mins
1 tin of chickpeas
8 broccoli florets, broken up into small pieces and leave it raw
1 x 450g family size supermarket brand microwave brown rice
1 large shallot, sliced thinly
4 tbsps honey
4 tbsps soy sauce
4 tbsps extra virgin olive oil
1. Spray your non-stick pan over medium high heat, cook the salmon skin side down for 5 minutes then turn it over and cook it for another 8 minutes or until just cooked through.
2. While the fish is cooking, grab a small pot and start cooking your dressing. Add the oil and sliced shallots. Cook for 3 minutes. Add honey followed by soy sauce. Mix well. Cook for another 3 minutes. Take pot off the stove.
3. While your sauce is cooking, cook your frozen peas and corn in the microwave for 5 minutes. When that is done, cook your microwave brown rice for 2.5 minutes (follow instructions on the packet that you buy. Mine only takes 2.5 minutes).
4. In a large serving bowl, add all the vegetables and chickpeas first then top it with the steaming hot rice (which will cook the raw broccoli partially and keep it crunchy - yum!). Pour 1/2 dressing on top of the rice and mix well with the vegetables. Flake the salmon on top of the rice and pour the rest of the dressing on top.