Crispy Skin Salmon with Brown Rice Salad
Ready in 30 minutes, this healthy and delicious crispy skin salmon with brown rice salad is the perfect weeknight meal.
Servings: 4
Ingredients
- 4 salmon fillets skin on
- 2 cups cooked brown rice
- 2 garlic cloves crushed
- 1 tbs ginger grated
- 1 tbs lemongrass grated
- 3 tbs soy sauce
- 1 cucumber thinly sliced
- small bunch mint leaves picked (few reserved for garnish)
- 1 cup peas blanched in water for 1 minute and drained
- 2 spring onions trimmed and thinly sliced
- small bunch coriander finely chopped (few leaves reserved for garnish)
- 200 g baby spinach leaves
Instructions
- Season the salmon well with salt and pepper. Place the salmon skin side up in a cold pan on high heat. Once you hear a good amount of sizzle, (about 3 minutes in) flip it over and cook until the skin is nice and crispy and the salmon is cooked to your liking. Set aside to rest.
For the rice salad
- Heat a wok on high heat and stir fry the garlic, ginger and lemongrass until fragrant.
- Add the cooked rice and give it a good toss, moving it constantly around for 5-6 minutes until heated through and it’s starting to get crispy. Add the soy sauce and toss through. Remove from heat and set aside to cool.
- Once the rice has slightly cooled add cucumber, mint, peas, spring onions and coriander. Toss through until combined.
- Pile a handful of baby spinach onto your plates. Spoon the rice over the spinach and top with the crispy skin salmon. Garnish with some extra herbs
Notes
Have you made this recipe? Don't forget to tag me on Instagram @mrsfoodiemumma using the hashtag #mrsfoodiemumma