Ready in: 30 minutes
So my hubby and I don’t get out a lot for date nights anymore for a number of reasons. Since our four-year-old Flynn was going to stay at Granny’s for a few nights, I thought to myself why not have a date night in! So that’s what I did. I fed Max (aka Rambo) and prepared our meal to cook after 7 pm, when Mr two-year-old had retired for the evening when all the calm and stillness returns.
I love Salmon and back in the day (prekids), it used to be a weekly menu item. It’s got all the goodies (omega 3, high in B vitamins, selenium and a rich source of protein to name a few) and you actually don’t need a lot to eat being a slightly richer fish. I don’t think you ever feel over full after eating salmon like you can do with red meat. It’s a real treat to have a lovely piece of Bluff Salmon, but on one income with two boys and their ferocious appetites means eating fresh fish all the time is not very sustainable for us!
So I thought to myself bugger it, date night is on and so is the Salmon! I had just received my vegetable order with some Brussel sprouts and we have a beautiful crop of baby spinach and rocket cranking right outside so….That’s basically where this dish was born.
I know a lot of people dislike Brussel sprouts (I was one of them) but I thought you know what, I’m going to give them a chance again! So please let me know your thoughts? Did you give the Brussels a chance? 😉 ha ha!
This is a salty but sweet combo with a little zing from the lime, on a bed of brown rice salad loaded with the goods! Happy date night 😉
Place in a bowl and mix
- 1 lime juice and zest
- 2TBSP sesame oil
- 2tsp fish sauce
- 250g Bluff salmon (you can use whatever is available to you)
- 1TBSP runny honey
- 1 cup Brown rice (you really only need 1/2 a cup for two people but I like to have extra for the following day!)
- 1/2 head broccoli – sliced into florets
- 4 slices bacon cuts into bits and fried/grilled
- baby spinach – a handful
- rocket (Arugula) – 7 stalks/leaves
- 4 Brussel sprouts halved
- Feta cubed (optional)
Heat oven to 200 degrees Celsius. Cook your rice first or cook it earlier in the day if you have time. To cook brown rice, I use the rapid cook method – 2 cups of water to one cup of rice and gently simmer for 25 minutes. You may find you need to add a bit more water during this process, so make sure you have a boiled kettle full of hot water just in case. Check your water level, if the element is too hot you could burn the bottom of your pot!
Prepare vegetables, wash spinach and rocket. Slice broccoli into florets and halve the Brussel sprouts. Place broccoli and Brussel sprouts into steamer – steam for 5 minutes or until tender. If not serving immediately refresh your steamed vegetables by plunging them into cold water to stop the cooking process. Then drain ready to use. In a bowl add the above salad ingredients. Lastly, add your dressing just before serving. Mix and present.
In a hot pan sear Salmon presentation side down to colour. After a minute turn to face skin side down. Place pan in oven for 5 minutes at 200 degrees Celsius (make sure your pan is safe to go in the oven!). Pull out and glaze with Honey glaze and 1TBSP of the reserved dressing. Then put back into the oven for further 5-7 minutes. Time may vary depending on the thickness of the salmon, and your oven.
The benefits of steaming: It helps to retain shape, colour, taste, juices and freshness. You can add herbs or spices to the water if you want to create some aromatic flavour.