I love salmon, and the crispy skin. Salt and pepper alone are good, but I also like a simple marinade with a couple more flavours, 30 min prior to cooking. And I thought I would do a 50:50 mix of brown rice and red quinoa. The nuttiness of the red quinoa matches well with the brown rice. And who doesn’t like roasted vegetables? It all goes so well together.
500 g (1 lb) quality salmon fillet, skin on
1 Tb ground cumin
Juice of half a lime
Salt and black pepper to taste
Brown rice and red quinoa
1 cup brown rice
1 cup red quinoa
4 cups water
lob of butter, salt and pepper to taste
Broccoli florets, thinly sliced carrots on the angle, baby asparagus
light oil, salt and pepper to taste
For the salmon, mix all the ingredients with the salmon in a bag and let marinade for 30 minutes. Meanwhile, pre-heat the oven at 350 F (180 C). Bring the brown rice and quinoa to a boil, cover and reduce to low, and cook for 25 minutes, followed by resting for 5 minutes. Toss the broccoli and carrots in a bit of oil, salt and pepper, and spread on an oven tray and place into the oven. After about 20 minutes, add in the asparagus, mix together, and cook another 5-10 minutes. Back to the salmon. In an oven-proof pan with a bit of oil on medium heat, place the salmon, skin side down. Cook about 3 minutes, turn the salmon over, and place into the oven for about 5-7 min. Drizzle the remaining juices over the salmon and rice, and enjoy.