Hello all you lovely MC&L'ers
This week I've been quite bad and slipped of the wagon a bit and with my sister and her 3 girls (17, 13 and 10) with me and Claire in Edinburgh and Perthshire (we live between the country and the city) for a long weekend; we'll be afternoon tea-ing and goodness knows what else. Last night we had champs and a Chinese (I don't even like Chinese it doesn't really agree with me but hey-ho!) However, I'm remembering what my buddy Charlotte C always says: "a week back on Jo's killer exercises, a couple of fast days and eating clean for the week I'll be back feeling great in no time at all."
So as I'm sat in in my kitchen, Friday morning in my PJ's trying to get this written before the house gets up, I'm remembering how utterly delicious this dish smells as its cooking. Gang if you've not got yourself coconut oil by now go out and get it; it’s an order - bark bark… (Just setting the scene for Jo & Fern's boot camp coming up - give it to us girls come on we're hard enuf (will I regret that!??!)
Right so on with the dish!
You will need:
- 4 salmon fillets
- Coconut oil
- 1 chilli (or chilli flakes)
- Spring onions
- 1 Lemon
- 2 tbsp Light soy sauce
- Wholegrain rice
Put your rice in salted boiling water and start to cook it. As a rule I tend to use an espresso cup of rice per person and then 2 of water and cook with the lid on, often I need to add a bit more water. Wholegrain rice takes longer to cook, about 25 mins.
Prep your broccoli into florets. Chop your chilli - you'll need it later for your rice, I removed almost all of the seeds as my chili was a super hot one but you do it to your own liking.
Now traditionally you'd cook the broccoli with the salmon in the oven, but when I do that I find my broccoli is a bit too hard, so I chop mine into florets and place in boiling water for about 3 mins before I put with the salmon.
Heat the oven to 180C (160C fan) and put the salmon in a baking tray.
Place your broccoli around the salmon, if you're not boiling yours make sure you give it a good wash so it retains some of the moisture.
Mix juice of a half a lemon, grated ginger (about the size of a 50p), 1 crushed clove of garlic (optional), 1/4 a chilli then pour over the salmon & broccoli. Then cut the remaining half lemon into quarters and place on top.
Top with half the chopped spring onions, cut them on the slant. You'll notice from the picture my spring onions are massive, that’s because they are mini leeks - I couldn't resist buying them, they were so cute.
Then drizzle some coconut oil over it. Now as we all know coconut oil is solid when cold so you need to heat it. My method for heating is to place a spoonful into this egg poacher thing I bought that never worked as a poacher and place it over some heat. (It’s easier in my Perthshire kitchen as that's an electric hob, but I'm sure you'll find your own way.)
Place in the oven for about 15 mins, take out of the oven and sprinkle the soy over everything. Place back in the oven for about 5 mins or until your salmon is cooked through.
By now your rice should almost be done, so heat a generous amount of coconut oil in a wok, fry a tiny bit of grated ginger, 1 clove of garlic (optional) and the chilli then add the rice and fry it all together mixing as it cooks.
Then plate your rice up and salmon beside it and there you have it a clean and tasty salmon and rice dish. You could use some of the juice from the salmon for drizzling.
To get the rice in a round the way I have in the picture, just place it into a traditional teacup, flatten it down then turn it upside down and gently lift it off. You could use a cookie cutter or chefs ring.
To the lemon juice mix you pour over the salmon you can add some lemon grass here, but I didn't as I don't really like it. Waitrose sells frozen lemongrass.
That's it from me for this week.
Have a lovely weekend