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My new go to dinner after a work day

Lemon and chilli salmon recipe
Wow the most scrumptious meal we have had in ages and so quick to make. Now after a busy work day, this will be it. This recipe was in our local paper Northern Outlook and is a recipe from Nadia Lim in association with My Food Bag. We love salmon here and so to have a different recipe was great. The marinade was delicious and brown rice with broccoli, peas and beans (was meant to be spinach but I did not have any).

While making it we were mucking around with a new voice activated selfie app!!

LEMON AND SWEET CHILLI GRILLED SALMON WITH PEA AND BROCCOLI RICE
Pea and broccoli rice:
3 cups steamed brown rice
1 head broccoli
4–5 handfuls baby spinach leaves
1 cup frozen peas, defrosted
1 teaspoon sesame oil
Lemon and sweet chilli grilled salmon:
600g salmon fillets, cut into 4–5 pieces
3 tablespoons sweet chilli sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
2 cloves garlic, finely chopped
Zest of 1 lemon
Juice of ½ a lemon
To serve
¼ cup chopped coriander leaves and stalks
½ a lemon, cut into wedges


Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper. Bring a full kettle to the boil.
 
Start by cooking the rice to go with the meal. While rice is cooking prepare vegetables; finely dice broccoli florets and about half the stalk; roughly chop spinach leaves. Set both aside.

Pat salmon dry, remove any remaining pin-bones and arrange on prepared tray, skin side down. In a small bowl, mix sweet chilli sauce, soy sauce, sesame oil, garlic, lemon zest and juice together and spoon over salmon. Roast for 7–8 minutes or until just cooked through, depending on thickness (salmon is best served medium-rare).

Place broccoli and peas in a medium, heat-proof bowl. Pour over boiling water and set aside for 4–5 minutes until bright green and just tender. Drain and add to steamed rice, along with spinach and sesame oil. Fluff up with a fork until spinach has wilted slightly. Season to taste.
To serve, divide pea and broccoli rice and salmon between plates and spoon over any remaining sauce from oven tray. Garnish with coriander and serve with a lemon wedge to squeeze over just
before eating.

Recipe courtesy of My Food Bag. via stuff.


Comments

  1. Yum, this sounds amazing! My boys would love that rice side dish too as luckily they are into eating their greens.

    ReplyDelete

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