This is just the kind of food you want to indulge in from keeping your waistline into an ever expanding universe. Healthy, nourishing, nutritious and all too tasty..how often do you even read all these adjectives in the same sentence?
Well my darlings, if you’re still on about healthy eating this year (why?), then this fantastic recipe is the one for you. Packed full on with flavours, yet strangely subtle. This bowl promises to comfort without making you fat. It’s sustenance and all too easy to scarf down in heaping abundance. No guilt, only pleasure. Your taste buds will thank you and your insides will give a content round of applause. It’s so easy and quick to put together that you’ll see yourself tottering in smug satisfaction as you lay this humble yet celestially righteous bowl of gratifying health for all to see and eat.
This does a superb double take as not only a solitary lunch but also as a quick meal for many.
A bit many ingredients, but they’re not a whole lot.paprika, black peppercorns, cumin seeds, salt, lemon zest and lemon juice, chopped onions, ginger and garlic as the flavour base. Salmon, peas and spinach, hard boiled eggs and that’s really it. (psst. use any fish you have available)
dry roast the cumin and peppercorns, until they’re just fragrant
These need to be crushed along with other spices
In with the salt and paprika
and you crush it within an inch of their existence, or until they’re nicely crushed
now for a gentle massage or rub..however you prefer
an now for a bit of tasteful dismemberment..or you can just cut in to chunks
In a pot of choice, heat some oil and add in the chopped onions
casually throw in the chopped ginger
followed closely by lemon zest
and in with the fish chunks. Cook for a few minutes, until the fish is more or less cooked.
Add in the chopped garlic and stir for a minute more.
Plonk in all the vegetables (peas and spinach) and stir for just another minute until the spinach wilts. (I’m using frozen peas, so it takes just a minute for them to cook. If you’re using fresh peas, you might want to add them a bit earlier or pre cook them)
now for the rice. I used a rice cooker and steamed the rice with a clove and black cardamom pod (totally optional)
In they go
mix it well and add in the lemon juice. taste for seasoning, you might want to add in a touch more salt.
Embellish with eggs if you please. This recipe has real oomph and wow factor. It looks simple, and it is simple, but the flavours manage to hit all the right spots without jarring your senses.
Salmon fillet: 170g
Onion: 1 medium sized. finely chopped
Ginger: 1 inch stem finely chopped
Garlic-2-3 cloves finely chopped
Paprika: 1/2 tsp
Cumin seeds: 1 tsp
Black peppercorns: 1 tsp
salt: 1 tsp + more
Cooked rice: 150g-200g (about 1 cup)
Peas: 100g (1/2 cup)
Eggs (optional) : 1-2 (hardboiled or to your preferred doneness)
Spinach: big bunch (it wilts down to almost nothing when cooked. Use a lot if you really want to see it in your dish)
Salmon fillet or fish chunks: 150g
Oil to cook: 1 tbsp
Recipe instructions: Dry roast the cumin seeds and black peppercorns for a minute or so and crush along with paprika and salt. Rub the salmon fillet on both sides with this dry mixture and cut into chunks.
In a large pot, heat some oil and add in the chopped onions and ginger. Cook for a few seconds until translucent and add in the lemon zest and stir fry for half a minute. Add in the fish and cook for a couple minutes until fish is almost done. Add in the garlic and stir together for a minute or so.
Add in the peas and spinach and cook for another minute, until the spinach is wilted and fish is completely cooked.
Add in the cooked rice and stir it all together, until all rice is well incorporated throughout the mixture and each grain is coated with flavour.
check for seasoning, add more salt if you prefer.
Finally squeeze in the lemon and briefly stir.
Serve hot, flecked with chunks of hard boiled eggs.