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 ❚ 11⁄2 cups water ❚ teaspoon salt 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 water Horseradish cream ❚ cup sour cream ❚ 3 tablespoons grated or ground horseradish (store-bought) ❚ juice of lemon To serve ❚ 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 published by Penguin NZ, RRP: $45.00. Photography by Tam West.
Serve the fish with horseradish cream and lemon wedges on the side.