PAN-FRIED SALMON WITH CHIA RICE AND HORSERADISH CREAM

Central Leader - - WHAT’S ON -

1 cup bas­mati rice

1-2 ta­ble­spoons black chia seeds 11⁄ cups wa­ter

tea­spoon salt

4 spring onions

4 cloves gar­lic

250g broc­col­ini

2 cour­gettes

600g bone­less salmon fil­lets, skin on

2 ta­ble­spoons but­ter

cup wa­ter

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.

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