Salmon is one of the best ingredients to work with if we are talking about fish. It doesn’t taste too fishy so it can be paired with many flavours.
Since I got informed about the health benefits of salmon- high in protein, omega 3 fatty acids and vitamin D-, I am trying to build it into our diet at least every other week if not every week.
In this recipe I am using the easiest and quickest way of preparing fish, season and pan-fry in less than ten minutes. While the brown rice is cooking, we can prepare the veggies and the fish as well, so it will all be ready at the same time.
Using Tabasco is not mandatory, any hot sauce will do. You can go wild and try it with something sizzling hot and share with me how it worked. 😊
Serves 2 people.
2 salmon fillets
1 tsp honey
Thinly sliced radish
2 tablespoons sweetcorn
2 spring onions
Bunch of asparagus
Cook the brown rice following the instructions on the package. Cook the asparagus as well in boiling water for 3 minutes.
Slice the radishes and the spring onions.
Remove the skin of the salmon and season with sea salt on both sides. Add a few drops of Tabasco and a little honey and massage it into the salmon. Heat some olive oil in a frying pan and cook the salmon for 3 minutes each side.
Mix the sweetcorn with the rice, add the spring onions, radish and the chopped asparagus and serve with the salmon on top.
Enjoy hot or cold!