A healthy, low GI, slow releasing, balanced meal bursting with nutrients this dish will keep you full for hours.
If you’re put off with the time it takes to boil rice, you can always use a microwavable sachet found at most supermarkets. I like to boil up a huge pan then keep it in the fridge to use for a few days afterwards.
You can find the sesame seeds in all good supermarkets or Chinese specialist supermarkets.
We have a fishmongers near us we like to support who supplies the freshest salmon fillets in town.
- 2 skinless salmon fillets, about 140g/5oz each
- small bunch coriander, chopped
- 100g basmati rice
- a handful of black and white sesame seeds
- Drizzle of mild olive oil
- Finely chopped coriander
- 1 red chilli, deseeded and finely chopped (not for the kids
- Drizzle of sesame oil and soya sauce
Add 300ml boiling water and a little salt to a large pan and bring to the boil. Add the rice. Cover and cook for 10-12 mins until tender.
Heat the oven to medium (450 degrees F). Drizzle oil onto a baking tray and brush, place the salmon on top and drizzle with more olive oil, sprinkle the sesame seeds over and bake for 10 minutes until cooked through.
Drain the rice and place on a plate. Add the salmon on top and sprinkle with coriander and chilli. Add sesame oil and soya sauce for seasoning.