Salmon, Roasted Veg and Golden Rice

Hi,

For tonights dinner, I wanted to create a vibrant plate for you, and to keep it colourful for my son. He’s not much of a fan of rice, but he loves salmon and veg! I’ve purposely left the veg and salmon very plain as I want my son to really taste his food, but should you wish to add more herbs, go for it!

I didn’t add any salt in this recipe, so it is fine for little ones. You may wish to blend it together a little, and it would taste just as delicious! I even considered making this into little patties, and frying them with a little olive oil spray – perhaps I’ll do that next time and let you know how it tastes! My son is wanting to be spoon fed less and less now, so it would probably help him to grasp it. My son eats most of his food by hand, but there are a few foods I like to try and spoon feed him – Weetabix is one of them. I once let him try and feed himself and I was cleaning it up for days. If you ever run out of superglue – use Weetabix – it’s a great substitution 🙂

Anyway, I hope you love this and have a great day.

Love, Natalie x

Ingredients (serves 2 + a little one):

2 Fillets of Salmon
1 Red Pepper, sliced
1 Yellow Pepper, sliced
1 small onion, cut into hoops
Few sprays of Olive Oil
1 tbsp Olive Oil
2 Cloves Garlic, minced
1/2 – 1 tsp Ground Cumin
1/2 – 1 tsp Ground Ginger
1 tsp Ground Turmeric
150g Basmati Rice
300ml Low Salt Vegetable Stock
Salt & Pepper to taste (optional)

Method:

  1. Preheat the oven to 180°C. Place the salmon on some baking paper on a tray. Should you wish to season the salmon, do it here. I choose not to as I was serving a small portion to my son. Put it in the oven for 20 mins.
  2. Scatter the peppers and onion on a separate baking tray and spray with oil. Put in the oven for 20 mins alongside the salmon.
  3. Heat the olive oil in a saucepan and add the garlic. Cook through on a medium heat for one minute. Add the rice and cook through, stirring regularly for 3-5 minutes. Add the spices and cook through for another minute. Add the stock, and bring to the boil. Reduce to a simmer until the water has evaporated, and fluff the rice up with a fork.
  4. Plate up and pile it high.

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