Spiced Salmon with Beetoot, Feta & Wild Rice
This recipe stood out for me as it looks so fresh, tasty and is healthy. Flavour is important to me, there is nothing worse than bland or unseasoned food! It makes me regret instantly the moment I put it in my mouth and I feel as though it were a total waste of calories!
This dish really hits the spot flavourwise and will become a midweek staple for sure.
I have changed the recipe slightly as I prefer cooking my salmon in the oven.
Serves 1.
Ingredients:
- 1 Salmon fillet, skinless & boneless
- Ground cumin
- Caraway seeds
- 1 tsp extra virgin olive oil
- 60g wild rice
- 100g ready-cooked beetroot, cut any way you like
- 2 spring onions, chopped
- juice of 1/2 lemon
- 25g feta cheese, roughly crumbled
Place the salmon fillet on a sheet of foil and rub the olive oil into it. Gently sprimkle the ground cumin on top to coat the salmon in a light covering then add some caraway seeds. Season with black pepper then set aside.
Add the wild rice to a saucepan with 120g water. Bring to the boil, then lower the heat to a simmer and cover. Leave to cook for 25 minutes. Prepare the beetroot, spring onions and feta. Put the salmon in a preheated oven (200C/392F).
Once the rice is cooked, add the lemon juice, spring onions and beetroot. Stir to mix then serve onto a plate and place the salmon on top. Sprinkle with the feta and finish off with a drizzle of olive oil.
Et voila! Dinner is served...bon appétit!
