PAN-FRIED SALMON WITH CHIA RICE AND HORSERADISH CREAM

Central Otago Mirror - - TV TIMES - Chia Rice Pan-fried salmon and greens Horseradish cream To serve

❚ 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

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