I do enjoy my cakes and treats that’s for sure, but we all need a healthy, nutritious meal to turn to at times to balance out the over indulging. Whilst I do enjoy all things healthy (and very naughty too!) sometimes they can taste too blandly healthy and it really puts me off. This is my family favorite dish to return those necessary nutrients to the body in a flavoursome way. Not at all bland or boring! I love this way of making greens as you can really throw in what ever green veggies are lying stray in your fridge. It is a great way to use up bits and pieces. In this recipe, I have used spring onions, broccoli, kale, green beans and asparagus. A lovely little combination I often use. I have to admit, I am not the worlds biggest lover of greens, but done this way, I could eat it by the spoonful. It really turns out best when you cook them so they still have a slight bite. No, my kids don’t eat it voluntarily but they have to eat a spoonful without choice, that way I know they are getting the goodness from a variety of greens. My rule with veggies is, ‘you don’t have to like it, you just have to taste it!’. More often than not, I find that they end up liking it more than they ‘thought’.
We all have our own preferred choices of rice and ways to make it. Feel free to use which ever you like. I simply cook it in a small pot of salted water. 1.5 cups is usually enough for my family of two adults and three small children. To add some flavour to your rice, you can add some homemade stock or bone broth to it. I used plain basmati rice here and it works perfectly as all the other components are quite flavoursome. The only thing I don’t like about this dish is that my stubborn, almost 2-year-old insists on feeding himself the rice and it ends up half in his lap and half all over the floor. I always end up with rice all over my feet during washing up! 😉
When cooking the salmon, everyone has their own choice as to how rare they like it. Just cook it a bit more or less until you are happy with it. That crispy skin is essential however! Like all proteins, they continue to cook once they leave the heat so undercooking it, just slightly is a good idea.
Now, the lemon butter sauce is an indulgence. You can omit it if you choose to as it’s not the healthiest option but a drizzle over your rice isn’t an overly big blow out. I really do think you should give it a go however! It’s a family favorite to go over simple fish meals. The hint of chilli is just wonderful and a great addition for the adults or chilli tolerant kids. If you ever need to give fish a bit of flavour, this is a tasty, easy, simple sauce that will be all you need to finish it off. Give my salmon and healthy greens a go. I guarantee it is so packed full of flavour, it will add a whole new meaning to ‘healthy’.;)
Enjoy! xxx
- *Salmon*
- 4-6 Salmon fillets
- 1 Tbsp olive oil
- *Mixed Greens*
- 2 garlic cloves – finely chopped
- 6 spring onions/scallions – sliced finely
- 2 Tbsp olive oil
- One whole broccoli – sliced finely
- 8-10 asparagus – sliced finely
- 2 big handfuls of kale – roughly chopped
- 150g green beans – sliced
- 1/2 lemon – juice only
- *Rice*
- 1-2 cups Rice of choice – cooked to your liking
- *Lemon Butter Sauce*
- 50g butter – completely melted
- 1-2 birds eye chilli – finely sliced
- 2 garlic cloves – finely sliced
- 1 bunch flat leaf parsley – chopped
- 1/2 lemon – juice only
- salt and pepper to season all components
- Cook the rice of choice to your liking.
- For the sauteed vegetables, make sure all the ingredients are chopped and prepared as above.
- In a large frying pan, add the 2 tbsp of olive oil to the pan along with the chopped garlic and spring onions. Fry them on a medium heat for a minute. Dont burn the garlic.
- Add the rest of the chopped greens to the pan and give it a good stir. I like to add an extra tablespoon of olive oil here if its been soaked up. Toss the greens around till lightly coated.
- Add a small splash of water to the pan and cover it with a lid or baking tray so the greens start to wilt. Check on it every 30 seconds and stir so it doesnt burn. Add additional water if necessary. Cook the greens until they are to your liking in texture and the water has evaporated.
- Season with salt and pepper.
- Once they are done, remove the pan from the heat and squeeze in the juice of 1/2 a lemon. The veggies are done!
- For the salmon, season the salmon with salt and pepper on both sides.
- Heat a frying pan on a medium/high heat with 1 tbsp of olive oil. Add the salmon fillets once the pan has heated, SKIN SIDE DOWN! (you will probably need to do this in batches depending on quantity).
- Cook on skin side down till you see the bright pink colour start to fade towards the middle of the fillet.
- Flip the fillet over and cook for a few more minutes until the salmon is cooked to your liking.
- Remove it from the pan and let it rest as it continues to cook and relax. Cook the remaining salmon fillets the same way.
- While your salmon’s cooking, place the melted butter in a bowl and add to it the chopped chilli, garlic, parsley, lemon juice, salt and pepper. Give it a good mix.
- Once all the components are ready, assemble the rice, salmon and veggies as you choose on your plate, then drizzle the lemon butter sauce over the top. Enjoy!
