PAN-FRIED SALMON WITH CHIA RICE AND HORSERADISH CREAM
1 cup basmati rice
1-2 tablespoons black chia seeds 11⁄ cups water
4 spring onions
4 cloves garlic
600g boneless salmon fillets, skin on
2 tablespoons butter
cup sour cream
3 tablespoons grated or ground horseradish (store-bought) juice of lemon
2 tablespoons toasted sliced almonds
1 lemon, cut into wedges Combine rice, chia seeds, water and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
While rice is cooking, prepare the vegetables. Thinly slice spring onions; roughly chop garlic; trim ends off broccolini and cut any larger pieces in half lengthways; slice courgettes into 2cm-thick rounds.
Pat salmon dry with paper towels, remove any remaining pin-bones and cut into 4-5 pieces. Season both sides with salt.
When rice has about 12 minutes’ cook time remaining, heat a drizzle of olive oil in a large fry-pan on medium-high heat.