CRISPY SKIN SALMON
Crispy skin salmon with rice salad is super quick to prepare yet looks and tastes gourmet. It’s packed full of nutrients too!
This is one of my go-to meals when I need something quick and healthy. The rice salad is pretty versatile and you can easily adjust it to suit your preferences (or to use up any leftover salad ingredients). It reheats nicely for lunch the next day too.
If you’re not keen on salmon you can easily switch this out for chicken breast or chicken thighs. I usually do that for Royce – he will only eat salmon if I disguise it well, and this dish definitely does not do that! You will need to cook the chicken for longer than the salmon though.
CRISPY SKIN SALMON
This simple meal of crispy skin salmon with rice salad is super quick to prepare yet looks and tastes gourmet. It’s packed full of nutrients too!
Ingredients
YOGHURT SAUCE
- 1/3 cup plain unsweetened yoghurt (80ml)
- 1 1/2 Tbsp mayonnaise
- 1 tsp dijon mustard
- 2 tsp lime juice
- 1 Tbsp cold water
RICE SALAD
- 3/4 cup frozen shelled edamame beans (120g)
- 1 red capsicum
- 1/3 cup sun-dried tomatoes (50g)
- 100 g feta cheese (3.5oz)
- 60 g baby spinach (2.1oz)
- Large handful basil leaves
- 2 x 250g microwave pouches tomato & basil flavoured brown rice & quinoa (2 x 8.8oz)
SALMON
- 450 g fresh salmon, skin on (4 fillets / 1lb)
- 2 tsp olive oil
Instructions
MAKE SAUCE
Combine the yoghurt, mayo, mustard, lime juice and water. Season with salt and pepper and mix until smooth.
PREPARE SALAD
Place the edamame beans in a microwave safe dish and add four tablespoons of water. Microwave for 3 minutes then drain. Dice the capsicum, sun-dried tomatoes and feta. Place in a large salad bowl with the spinach, basil and edamame. Cook rice & quinoa according to the instructions on the packet. Combine with the other salad ingredients.
COOK SALMON
Rub olive oil into the salmon skin and season well with salt and pepper. Heat a frying pan over a medium-high heat. Cook the salmon, skin side down, for about 4 minutes, until crispy. Turn over and cook the other side for a couple of minutes until almost cooked through.
Serve salmon with salad, topped with yoghurt sauce.
Recipe Notes
WINE MATCH: Both Pinot Noir and Pinot Gris are good matches.
GLUTEN-FREE OPTION: This meal is naturally gluten-free 🙂 (just make sure your brand of mayo doesn’t contain gluten).
INGREDIENT SWAP: If you don’t like salmon, try chicken breasts or chicken thighs instead - just make sure you cook them for longer.
INGREDIENT TIP: If you can’t find tomato & basil flavoured brown rice & quinoa you can use regular rice & quinoa instead. Try mixing with 2 Tbsp sun-dried tomato pesto.
STORING AND REHEATING: Package individual portions of rice and salmon in containers and reheat in the microwave as required. Store yoghurt aioli sauce separately.
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