Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 1 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
1
- 1/4 cup white wine vinegar
- 1 1/2tablespoons caster sugar
- 1/4teaspoons fennel seeds
- 1 carrot, peeled into ribbons
- 1 Lebanese cucumber, thinly sliced
- 2 radish, thinly sliced
- 2tablespoons seed mix with pepitas and sunflower seeds
- 1/4teaspoons ground cumin
- 140grams salmon fillet, skin on
- 1teaspoons extra virgin olive oil
- 1teaspoons sea salt flakes
- 125grams microwave super grains rice mix
- 1/4 bunch continental parsley, leaves picked
Description
Crispy-skin salmon is at your fingertips with this tasty salmon recipe. Pair it with a pickled vegetable salad for a lovely dinner on a warm evening.
Method
Step 1 of 5
Bring vinegar, sugar, fennel seeds and 1/4 cup water to the boil in a small saucepan over high heat.
Step 2 of 5
Place carrot, cucumber and radish in a small heatproof bowl. Pour over vinegar mixture and toss to combine. Set aside until required.
Step 3 of 5
Meanwhile, cook seeds mix in a medium frying pan over low heat for 3 minutes or until toasted. Add cumin and cook for 1 minute or until fragrant. Transfer to a small bowl. Wipe pan clean.
Step 4 of 5
Place salmon, skin-side up, on a large plate. Drizzle with oil. Season. Cook salmon, skin-side down, in same cleaned frying pan over medium-high heat for 4 minutes or until crisp. Turn salmon and cook for 3 minutes or until just cooked through. Transfer to a plate and cover to keep warm.
Step 5 of 5
Meanwhile, heat rice mix according to packet instructions. Drain vegetables. Combine vegetables and parsley in a bowl. Season. Place rice mix, salmon and salad on a plate. Sprinkle with seed mix. Serve.
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