Recipes

Salmon with Gremolata & Jasmine Rice

My favourite fish of all time is salmon, it's rich, full of omega oils and while it can be expensive to buy fresh, you only need a small amount. The gremolata takes this fish to a whole new dimension, the lemon and herbs are fresh and tasty it's a power packed vitamin meal.

You can use brown rice instead of Jasmine, whatever floats your boat :)

NOTE: The fish is cooked on the stove and in the oven so you will need a pan that can be put into the oven.





Ingredients - serves 2

2 x 150g salmon fillets, skin on
2 tablespoons Cajun seasoning (approx)
1 tablespoon olive oil


GREMOLATA
2 cloves garlic, chopped finely or grated
3 tablespoons flat leaf parsley
1 tablespoon grated lemon rind


TO SERVE
6 asparagus spears
1 cup of jasmine rice

Preheat your oven to 180C (350F)

Bring water to the boil in a steamer and steam the asparagus until tender, at the same time cook the rice as per directions on the pack.

Place the lemon rind, parsley and garlic into a bowl and mix together. Take a chopping board and sprinkle the mixture onto the chopping board. 

Season the salmon fillet with with a little sea salt and cracked black pepper then sprinkle cajun spice over both sides of the fillets.

Heat a non-stick pan with the olive oil and cook the salmon skin side down until the skin is crispy then flip the salmon fillets over and put the pan into the oven to finish the cooking process. 

Remove the salmon fillets from the pan and place onto the chopping board covering the salmon with the gremolata, cover both sides of the fish.

TO SERVE

Divide the asparagus spears onto each plate and place a fillet of salmon (skin side up) on top of the asparagus. Lastly place the rice next to the salmon and garnish with coriander and a slice of lemon.