Salmon with Creamy Beet Baked Rice and Asparagus Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, November 26, 2017.

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If the salmon is still a little too warm, you can use a pair of tongs to help carefully remove skin. Cut any thicker asparagus in half lengthways before cutting into 3cm pieces.

Ingredients

Creamy Beet-Baked Rice

1½ cups jasmine rice
2¼ cups boiling water
¼ red onion, finely diced
½ cup beetroot relish
1 teaspoon honey
50g feta cheese, crumbled
1 teaspoon salt
Zest of ½ lemon

Salmon and Asparagus Salad

450g salmon fillet
2 tablespoons GF mayonnaise
Zest and juice of ½ lemon
1 courgette
1 bunch asparagus, ends trimmed and cut into 3cm pieces
½ bag baby spinach

Steps

Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Prepare onion, feta, asparagus and lemon. Combine all baked rice ingredients in a deep baking dish (measuring about 30 x 20cm). Mix well and cover dish with foil, making sure to seal edges well. Bake for 25 minutes then remove from oven and set aside.
Pat salmon dry and remove any remaining scales or pin bones. Season and place, skin-side-up, on second prepared tray. Bake (on rack above rice) for 12-15 minutes, until salmon is cooked through. In a small bowl, mix together mayonnaise and lemon zest and juice.
Peel courgette into ribbons. Place asparagus in a medium, heat-proof bowl and cover with boiling water. Leave for 2 minutes, until bright green and almost tender. Drain well, refresh with cold water then drain again. Add back to bowl with courgette, spinach, mayonnaise mix, season and toss well.
When salmon has finished cooking, carefully peel off skin and break into large pieces using a fork. Uncover baked rice and fluff up grains with a fork. Season to taste.
To serve, spoon creamy beet-baked rice onto plates and top with flaked salmon and asparagus salad.

Nutritional Information

Energy	2669 kj 638 kcal
Protein	27.6g
Carbohydrate	62.1g
Fat	31.4g