Oven-Baked Salmon with White & Black Sesame S...

The children are large salmon-lovers so I make this for them frequently.

A wholesome, low GI, sluggish releasing, balanced meal bursting with vitamins this dish will preserve them full for hours.

In case you’re delay with the time it takes to boil rice, you may at all times use a microwavable sachet discovered at most supermarkets. I prefer to boil up an enormous pan then preserve it within the fridge to make use of for just a few days afterwards.

You’ll find the sesame seeds in all good supermarkets or Chinese language specialist supermarkets.

We have now a fishmongers close to us we prefer to help. I’m vegan so fry some tofu over the rice as a substitute.

Serves 2

Components:

• 2 skinless salmon fillets, about 140g/5oz every
• small bunch coriander, chopped
• 100g basmati rice
• a handful of black and white sesame seeds
• Drizzle of delicate olive oil

For garnish:

• Finely chopped coriander
• 1 crimson chilli, deseeded and finely chopped (not for the youngsters
• Drizzle of sesame oil and soya sauce

Technique:

Add 300ml boiling water and a bit of salt to a big pan and produce to the boil. Add the rice. Cowl and prepare dinner for 10-12 minutes till tender.

Warmth the oven to medium (450 levels F). Drizzle oil onto a baking tray and brush, place the salmon on prime and drizzle with extra olive oil, sprinkle the sesame seeds over and bake for 10 minutes till cooked via.

Drain the rice and place on a plate. Add the salmon on prime and sprinkle with coriander and chilli. Add sesame oil and Soy sauce for seasoning.

The children will find it irresistible.