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Spiced salmon with beetroot, feta & wild rice

Spiced salmon with beetroot, feta & wild rice

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

A gluten-free fish salad that's rich in omega-3, folate and fibre. Seasoned with cumin and caraway, the salmon pairs well with vibrant, sweet beetroot and salty feta

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal626
fat27g
saturates7g
carbs53g
sugars9g
fibre6g
protein39g
salt1g
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Ingredients

Method

  • STEP 1

    Before you prep the veg, coat the salmon fillet in the spices and oil then set aside to marinate. In a small saucepan with a tight-fitting lid simmer the rice over a medium heat for 25 mins.

  • STEP 2

    After 15 mins, season the salmon, then place the fish, skin-side down, in a cold non-stick frying pan (this will ensure you get an evenly crispy skin). Place over a medium-high heat and cook the salmon for 5 mins, then flip it over and cook on the other side for 1-2 mins more, depending on how you like it.

  • STEP 3

    Drain the rice, then return it to the saucepan and toss with the beetroot, spring onions, lemon juice and seasoning to taste. Serve the rice alongside the spiced salmon with the crumbled feta and a drizzle of olive oil on top.

Goes well with

Recipe from Good Food magazine, May 2016

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Overall rating

Rating: 5 out of 5.5 ratings

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