Baked Salmon with Gremolata and Wilted Greens
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 28, 2017.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 28, 2017.
Start the week off right with this fresh salmon dish.
Ingredients
BROWN RICE
- 2 cups Japanese brown rice
- 2½ cups water
GREMOLATA
- 2-3 tablespoons roughly chopped parsley leaves and stalks
- 1 clove garlic, minced
- Zest and juice of ½ lemon
- 1 tablespoon vinegar (e.g. red wine, white wine, cider)
- 2 tablespoons olive oil
- ½ teaspoon salt
BAKED SALMON
- 600g salmon fillets
WILTED GREENS
- 2 courgettes, peeled into long, thin ribbons OR 50g Brussels sprouts, ends trimmed and finely sliced
- ½ bag baby spinach leaves, roughly chopped
- 1 baby bok choy, end trimmed 1cm, rinsed and thinly sliced
LEMON MAYONNAISE
- Juice of ½ lemon (optional)
- 2-3 tablespoons mayonnaise
Steps
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oven to 220°C. Line an oven tray with baking paper.
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Combine rice, water and a pinch of salt in a medium 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
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While rice is cooking, combine all gremolata ingredients in a small bowl and season to taste with pepper. Pat salmon dry with paper towels, remove any remaining scales or pin bones and cut into 4-5 pieces. Place on prepared tray, skin-side-down, and season with salt and pepper and spoon gremolata evenly over each piece.
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Bake salmon for 6-7 minutes for medium (depending on thickness), or until cooked to your liking. While salmon bakes, heat a drizzle of oil in a large fry-pan on high heat.
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Stir-fry courgettes/Brussels sprouts for about 1 minute, until just softened. Add spinach and bok choy and cook for about 30 seconds, until wilted. Season to taste with salt and pepper.
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In a small bowl, combine lemon juice (if using) and mayonnaise.
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place ¾ cup brown rice onto each plate and top with wilted greens and a piece of baked salmon. Drizzle with lemon mayonnaise.
Nutritional Information
Energy |
2609 kj 624 kcal |
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Protein | 29.5g |
Carbohydrate | 40.8g |
Fat | 38.6g |