Atlantic Salmon with Brown Rice Salsa

Ingredient

4 x 180 - 200gr Atlantic salmon fillets, skin on
2 cups cooked brown rice or wild rice
1 large, ripe tomato, finely chopped
1 small Spanish onion, finely chopped
½ cup fresh coriander, finely chopped
1 small red chilli, deseeded and finely chopped
1 lime, juiced
2 tbsp extra virgin olive oil
Salt and pepper, to taste

Garnish:
Coriander leaves
Lime wedges
Chilli, finely sliced

Method

Chef: Arianne Spratt

Combine the rice and remaining ingredients except salt and pepper and stir well to combine. Season with salt and pepper to taste. Set aside to allow the flavours to develop.

Heat a heavy based saucepan until very hot. Season the skin side of the salmon with salt and freshly ground pepper. Turn the pan down to medium heat and place the salmon in the pan, skin side down for about 2 minutes. Season the top side of the fish. Turn the fish and cook for a further 2-3 minutes. Remove from heat.

Divide salsa evenly between four serving plates and top with salmon fillets, skin side up. Scatter with coriander sprigs and chilli. Serve with lime on the side.

Notes:
This recipe was inspired by a similar dish I ate at Nobu recently. I was amazed by the addition of brown rice to the salsa. It gave it an interesting texture and meant that you don’t need to serve a carbohydrate on the side for a balanced meal. It was so delicious that I needed to go home and try to replicate it!

This information was sourced from '9am with David and Kim'