Those days you want something nourishing but without the fuss can be frustrating. It’s easy to just reach for something unhealthy in a rush and I know that feeling all too well but I’m on a mission to change that.

Quick and healthy don’t often go together, unless you’re grabbing an apple to snack on. Fast and tasty is an even more difficult pairing, but trust me, this should be your new go-to quick (almost) one-pan dinner, or lunch for that matter.

I love black rice as you may have already figured given that I’ve posted only a handful of recipes and here goes my second containing… yep, black rice!

To me, plain old white rice is a waste of calories (not that I count or particularly care) but it doesn’t have a huge amount of flavour or nutrients. Why not switch it up to something like black rice, red rice, bamboo (green) rice or even just brown rice which are varieties of the grain that do have a bunch of nutrients. Plus, the coloured rice makes a dish look better anyway in my opinion.

Anyway, since I’m a fan of the black variety and am gluten free, I will always cook way too much on purpose so that I can keep some in the fridge to bulk out a lunchtime salad or for an occasion like this where it spares me half an hour of the cooking time.

This dish I’m about to share with you is full of flavour with Asian ingredients and a delicious punch. It’s simple, clean, nutritious and really tasty!

You will need:

Serves 2:

• 1 Large or 2 Small Salmon Fillets (skin off, fresh & organic where possible – I stay away from farmed salmon wherever I can)

• 1 Lemon, Sliced
• 1 Head Broccoli
• 1 T Grated Ginger
• 1 Clove Garlic
• 2 T Sriracha Sauce (more or less depending on how you like your spice)
• 2 T Sesame Oil
• 2 T Tamari (gluten free soy sauce)
• 1 T Chopped Parsley
• Sesame Seeds
• Cooked Rice to serve.

Directions:

Slice the lemon and place a skillet on a medium-high heat.

Arrange the lemon slices in a line in the center of the pan, you will place your salmon fillets on top to cook so if you’re using two fillets, make two lines.

Place the salmon fillets on top of the lemon slices and season lightly with salt and pepper.

Allow to cook for 5 minutes until you start to see the edges cooking. At this time add one tablespoon of the sesame oil into the sides of the pan, followed by the ginger and garlic. Cook for a moment until fragrant and then add the broccoli.

Stir the broccoli and then flip the salmon over. By now the lemon will be quite charred on the underside so you can remove it from the pan, turning the salmon directly onto the pan to finish cooking.

Mix the Sriracha, soy & sesame oil together and then pour into the pan. The salmon will almost be cooked so you can use a fork or wooden spoon to start flaking the salmon and mixing it together with the broccoli.

You can either add the rice into the pan to warm and combine, or warm it and serve the salmon – broccoli mix on top.

Sprinkle some sesame seeds, chopped parsley & enjoy!