We’ve been eating the same thing once a week for a while now and it hasn’t got boring yet. Because it’s lovely, and one of those dinners that makes you feel all smug because it must be good for you. Brown rice? Fish? No frying? Raw stuff? Herbs? Come on, it’s adding years, I’ll bet. It’s life-extending salmon and rice, or bear salmon as H calls it, because she likes to joke that I’m a bear and I just fished the salmon out of a waterfall.
That’s probably more info than you needed, I’ll move on.
This is a really simple, tasty dish that you can change each time until you find the balance you like.
- ½ onion, finely sliced
- 2 salmon steaks
- Juice and zest of a lime
- 2 minced cloves of garlic
- A thumb-sized piece of fresh ginger peeled and cut into matchstick-sized strips
- ½ de-seeded red chilli, chopped – more if you like it hot
- Tablespoon soy sauce
- Spot of toasted sesame oil
- Dollop of honey
- Glug of light olive oil
- Handful fresh herbs, chopped – parsley, coriander or mint
- Brown rice – 50g or ½ cup per person
- A couple of stalks of celery, chopped
- A couple of carrots, chopped
- Spring onions, chopped
- Heat the oven to around 190c. Preheat a baking tray with raised sides.
- Put the brown rice on to boil, usually takes 20-25 minutes.
- Add the onion, lime juice and zest, garlic, ginger, chilli, soy sauce, sesame oil, honey, olive oil and half the fresh herbs to a mixing bowl. Give it a quick stir.
- Add the salmon steaks and make sure they’re covered in the mix.
- Make a foil parcel on the baking tray big enough to hold the salmon and close up over the top – about 16 inches long.
- Add the salmon and the mixture, and seal the foil parcel up over the top – make sure you seal it properly to let the salmon steam and avoid losing all the juices.
- Bake the salmon in the parcel for around 20 minutes, or until it’s just cooked through.
- Chop the celery, carrot and spring onions. When you’ve drained the cooked rice, add them in while the rice is hot and leave the lid on to wait until the salmon’s cooked.
- To serve, fill big bowls with the rice mixture, scoop out the salmon, and pour the juices and onion from the foil over both portions, being careful not to lose any. Scatter over the rest of the fresh herbs.
*may not actually be life extending