From this months BBC Good Food Magazine, I chose this lovely recipe for Spiced Salmon with Beetroot, Feta and Wild Rice. It looked really nice and tasty but my little nephew was staying and because he’s just one he cannot have much salt so I felt this would be really flavoursome without seasoning. The magazine gave a recipe for a single serving but there were four of us eating so I quadrupled the quantities. It worked really well and we all enjoyed it, nephew included. I think the beetroot made the rice a lovely pink-purple colour which always helps when trying to feed small kids.
- 1 tsp cumin seeds, ground
- 1 tsp caraway seeds, ground
- 4 tbsp olive oil
- 4 salmon fillets
- 8 spring onions, sliced at an angle
- 400 g cooked beetroot, chopped
- Juice of 2 lemons
- 240 g wild rice, rinsed
- 100 g feta
- Mix the ground spiced with the oil and marinate the salmon in it for about half an hour.
- Bring a big pot of water to a simmer and add your rice. Clamp the lid on and allow to cook over a medium heat for 25 minutes.
- After 15 minutes, lay the salmon fillets skin-side down in a cold, non-stick frying pan and place the pan over a medium heat for 5 minutes. Turn each fillet and allow to cook for 1-2 minutes.
- Strain your rice and mix the lemon juice, beetroot and spring onion and a pinch of sea salt.
- Serve up and crumble over 25 g of feta per serving.