Roast Salmon with Boiled Rice and Stir-Fried Courgettes
My rule of thumb for a simple midweek supper is to try not to cook anything that takes longer to prepare than it does to consume. Our standard format seems to consist of a triumvirate of protein, carbohydrate and vegetables and, whilst we are not going to win prizes for originality and innovation, it does mean we have a reasonably varied and appetising diet. The following example is typical, being both easy to make and enjoyable to eat.
Ingredients: (Serves 2).
Fresh Salmon Fillets x 2
Long Grain Rice
Courgettes x 3 medium sized
Garlic x 3 large cloves
Fresh Red Chillies x 2
Dried Chilli Flakes
Organic Swiss Vegetable Bouillon x 1 heaped teaspoon
Fresh Lime x 1
I pre-heat a fan-assisted oven to 170 degrees C., and then place the salmon fillets in it skin-side down on an oiled oven dish, having garnished them with a few flakes of dried chilli in advance.
I then wash the courgettes and slice them in to batons and stir-fry them on a high heat in wok with olive oil and the chopped garlic and chillies. Whilst they are cooking I put the rice in a pan of boiling water along with a teaspoon of bouillon. After 10 minutes the rice will be cooked through and the courgettes won't be far behind. The salmon takes 20-25 minutes depending on your oven and desired level of cooking. Having drained the rice I plate the food up in warm bowls and squeeze the lime juice over everything.
Wine-wise I'd be drawn to a fresh, unoaked white. This month's Pouilly-Fumé 'Les Loges' 2018 would be ideal.