Super salmon with chia rice on the side
Adding chia seeds to rice is a fun way to jazz it up, while adding extra protein.
Following these cook times will leave your salmon cooked medium-rare; it should be dark pink and just starting to flake. If you prefer well-done salmon, continue cooking a further 1-2 minutes each side.
PAN-FRIED SALMON WITH CHIA RICE AND HORSERADISH CREAM Chia Rice
1 cup basmati rice 1-2 tablespoons black chia seeds 11⁄ cups water
Pan-fried salmon and greens
4 spring onions 4 cloves garlic 250g broccolini 2 courgettes 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. Cook salmon, skin-side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking. Remove from pan and set aside to rest, covered with foil.
Wipe pan clean and return to high heat. Add a drizzle of oil with butter and stir-fry broccolini and courgette for 2 minutes. Add water, spring onions and garlic and stir-fry for a further 2-3 minutes, until vegetables are tender. Season with salt and pepper.
In a small bowl, combine all horseradish cream ingredients and mix well.
To serve, spoon rice onto plates and top with some greens and a piece of pan-fried salmon.
Garnish with almonds and serve with a dollop of horseradish cream and lemon wedges on the side.
Recipes extracted from
Dinnertime Goodness by My Food Bag& Nadia Lim,
published by Penguin NZ, RRP: $45.00. Photography by Tam West.
Serve the fish with horseradish cream and lemon wedges on the side.