Baked Salmon with Gremolata and Wilted Greens

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.

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

  1. oven to 220°C. Line an oven tray with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a small bowl, combine lemon juice (if using) and mayonnaise.
  7. 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
Protein 29.5g
Carbohydrate 40.8g
Fat 38.6g