Recipe: Pan Fried Salmon with Quinoa Rice, Asparagus and Mushrooms

Salmon, mushrooms, quinoa, brown rice, asparagus, spring, healthy, clean, eating

The weather can’t seem to make up its mind! Last week it was bright and sunny and warm and definitely felt as if summer had arrived in town early… until Sunday when it began to rain steadily all day long, eventually breaking loose into a spring storm that raged through evening and night. Come Monday, the storm abated, having swept the world clean, it seemed, to welcome clear blue skies and chill crisp winds for the start of the week before the clouds closed in again for a rather gray and wintry Tuesday.

To be honest, I’m not really complaining. I love the sunny weather but I don’t like it too hot (think sweltering, humid December and January days) and I like them best when intermingled with cool cloudy days that are just perfect for two of my favourite pastimes – running and reading horror stories! Now I’m a little sad that I’ve finally finished reading Cherie Priest’s Maplecroft: The Borden Dispatches because this would have been the perfect reading weather for Maplecroft. Book review coming up soon though!

But when the days are blowing hot and cold, how to decide what to eat? Are we ready for brightly coloured spring-summer salads or do we stick to warm hearty soups and spring roasts to warm our spring-chilled bones? While spring and fall are my favourite seasons, I have to admit the fickle weather always makes it that little bit harder to decide what to eat or, for that matter, what to wear. But like the essential fall/spring outfit (leggings, scarves and light removable layers), I’ve found the essential spring meal: a light repast of salmon, mushrooms and asparagus served on a bed of brown rice and quinoa. It’s got everything a healthy girl should eat – vegetables, protein, good carbs and grains – and it’s perfect for spring – light enough for the warm days, hearty enough for the cool ones. Call it my antidote to spring fever.

Pan Fried Salmon with Quinoa Rice, Asparagus and Mushrooms (serves two)

Ingredients:

  • Two salmon fillets
  • One bunch asparagus, washed and trimmed
  • Half a punnet of mushrooms, washed and sliced
  • One pack of 250 gram SunRice Heat and Eat Rice and Quinoa (if unavailable, cook one cup of brown rice and quinoa on stovetop or rice cooker instead)
  • Dried chili flakes
  • One generous pat of butter
  • Cracked pepper and sea salt (for seasoning)

Directions:

Heat butter in pan until it has fully melted and coated the base of the pan. Place salmon fillets in pan. Let cook for four minutes before flipping to the other side. Allow salmon to cook for four another minutes or until fillets are thoroughly cooked through (the fillets would feel firm to the touch and colour would have turned opaque pink).

Tip: for a tastier more tender salmon, try preheating the oven to 200 Celsius. Cook salmon for two minutes on each side in a pan, then pop the fillets into the oven for an extra 3-4 minutes or until cooked through.

Place salmon fillets on a plate and cover with aluminium foil to keep warm. Add your asparagus and mushrooms to the pan and season with dried chilli flakes. Cook for about 3-5 minutes or until tender.

While your vegetables are cooking, add your pack of SunRice Heat and Eat Rice and Quinoa to the microwave and cook for 90 seconds on high.

Divide rice, salmon fillets, asparagus and mushrooms onto two plates. Season with more chill flakes or a little cracked pepper and sea salt. Serve and enjoy!

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