Summer is still very much in full swing and we’re spending weekends dining outdoors with family and friends as much as we can. This Salmon, Rice & Blood Orange Salad is a great sharing dish for the entire table to dip into and it’s also incredibly simple to make, meaning less time in the kitchen and more time making memories.
INGREDIENTS – Serves 4
1 tbsp toasted sesame oil
4 salmon fillets (500g)
250g asparagus, trimmed and cut into 4 cm pieces
4 blood oranges
2 x 250g pouches wholegrain basmati & wild rice
2 tbsp extra virgin olive oil
2 tbsp chopped parsley
Heat the sesame oil in a large frying pan and fry the salmon, flesh side down for 5 minutes, turn over and add the asparagus to the pan and fry for a further 5 minutes until the salmon is just cooked through.
Meanwhile, cut off the skin and pith from the oranges and remove the segments over a bowl to catch any juices. Remove the salmon from the pan and then add the rice to the pan with the orange segments and juice with the oil, heat for 1-2 minutes.
Break the salmon into chunks and add to rice with the parsley. Season to taste then serve.
Cooks tip – Out of season, replace the asparagus with broccoli.
Recipe – ilovefruitandvegfromeurope.com