Excited by the first signs of spring this week in London, I decided to make a fresh, tropical-inspired treat.
This dish is packed with vitamins, minerals and protein, along with being completely gluten-free, lactose-free and FODMAP-free. The combination of savoury and sweet flavours makes for a seriously delicious meal!
Ingredients for the salmon and rice: (serves 2)
- 2 fresh salmon fillets
- 1 tbsp. coconut oil
- 1 tsp. red chilli (deseeded and finely chopped)
- 1 tsp. ginger (finely chopped and peeled)
- 1 tbsp. lime juice
- 2 tbsp. shredded coconut
- 1 cup black rice
- 2 cups water
Start by placing the rice in a pan of water and boil. Let simmer for approximately 30 minutes or until all the water is absorbed. Black rice is packed with nutrients, particularly vitamin E, and is a great source of antioxidants so is definitely worth hunting down.
Put the salmon on a baking tray or in an ovenproof dish. Place the coconut oil, chilli and ginger in a pan on a low heat and cook for 1 minute. Then pour the mixture onto the salmon, distributing evenly. Sprinkle with shredded coconut and cover with lime juice.
Place in the oven on 180°C for 15 minutes or until the salmon flakes easily with a fork. Grill for an additional 2 minutes if you prefer a slight crisp around the edges.
Ingredients for the pineapple salsa: (serves 2)
- ½ cup cucumber (peeled and chopped)
- ½ cup red pepper (chopped)
- 1 tbsp. red chilli (deseeded and finely chopped)
- 1 cup pineapple (chopped)
- 1 tsp. olive oil
- ½ lime
- A few sprigs of coriander
Whilst the salmon is cooking, prepare all the fruit and vegetables for the salsa.
Place them in a large mixing bowl, add the remaining ingredients and mix thoroughly.
When all the components are ready, plate up and tuck in.
Enjoy and let’s hope the good weather is here to stay!