Having a super easy salmon recipe is a must! Plus, we wanted something quick and easy to cook that can take you over to Friday too.
Phil has an easy salmon and mustard dish served with some delicious rice, packed with veggies and heaps of flavour. It’s salmon freshness with a spicy twist.
Spiced mustard salmon
2 tbsp olive oil
4 tsp Dijon mustard
4 x 175g fillets fresh salmon, skin on
2 tsp dried thyme
2 tbsp paprika
2 tsp celery salt
1 tsp ground black pepper
1 tbsp dried onion powder
1 tbsp dried garlic powder
4 tbsp Greek yoghurt
finely grated zest 1 lemon
dash Sriracha sauce
Heat the oil in a non-stick frying pan. Spread 1 tsp mustard over each of the fillets. Mix the spices and celery salt together, and then lightly sprinkle over the salmon.
Place the fillets skin side up into the pan and cook for 3-4 minutes to get a nice colour and seal the spices to the flesh of the fish
Carefully turn the fillet over onto the skin, and cook for a further 2-3 minutes, then turn off the heat and cover with a piece of foil (Do not overcook, the flesh should be half cooked but warm. The flakes of flesh should push apart when pressed with the finger, but not overcooked).
4.. Serve the salmon on a plate and spoon over a little yoghurt, lemon zest and a dash of Siracha and serve with the braised rice
Green pea and bean-braised rice
4 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
½ tsp turmeric
1 tsp cumin seeds
1 tsp ground cumin
225g rice, Basmati probably has the best flavour, but long grain will be fine
1 x 10g veggie stock cube
About 600ml water
1 small courgette, cut into 1cm cubes
200g frozen peas
200g fine green beans, cut into ½ cm pieces
Salt and ground black pepper
For the stir through:
4 tbsp chopped coriander
4 tbsp chopped parsley
4 tbsp chopped mint
75g roughly grated Parmesan cheese
2-3 tbsp extra virgin olive oil
1 tbsp Dijon mustard
Preheat the oven to 200C gas 6. Heat the oil in a medium sized ovenproof saucepan. Add the onion, garlic, turmeric and cumin and cook for 3-4 minutes to soften.
Add the rice, stock cube, water, courgettes, frozen peas and beans, then mix well. Season with salt and pepper, and then bring to the boil, stirring. Cover the pan with a tightly fitting lid and place into the preheated oven and cook for 12-15 minutes.
Meanwhile blitz the herbs, cheese, olive oil and mustard in a hand blender
Once the rice is cooked remove from the oven, take off the lid and gently fluff with a fork. Fold in the herb and cheese mix, place the lid on and leave for 5 minutes before serving.