Summer Salmon & Salad

This recipe was inspired by a delicious salad that a friend bought over for dinner on the weekend – a yummy combo of pumpkin, eggplant, spinach, brown rice and Tamari – YUM! I’ve put my own little twist on it and teed it up with some salmon, making it a delicious summer lunch or dinner meal. It just goes to show that us dietitian’s need food ideas and inspiration as well!   Serves 6

Ingredients

• Olive oil

• 1 red onion

• 1 eggplant

• 2 small zucchini

• ½ butternut pumpkin

• 1.5 cups mushrooms

• 1 red capsicum

• 1 yellow capsicum

• Dried oregano

• 1.5 cups cooked brown rice

• Chopped parsley

• Chopped spring onion

• 2 cups spinach leaves

• 1.5 tbsp Tamari (natural Soy sauce)

• 6 Salmon fillets (skin on)

• Wedge of lemon

Method

• Preheat oven to 180 degrees.

• Halve capsicums and place on a baking tray lined with baking paper, spray lightly with olive oil and place in the oven.

• Chop red onion into large pieces and place in frypan with some olive oil (I used garlic infused olive oil for extra flavour). Stir until slightly softened (approx. 3 mins).

• Chop eggplant, zucchini, mushrooms and pumpkin into medium sized pieces and add to frypan, stirring occasionally for 5-10 mins.

• Once the veggies have softened a little pour into a deep roasting tray with a dash more of olive oil and a sprinkle of dried oregano (as much or as little as you like) and roast for 15-20mins.

• Once the skin is bubbling on top of capsicums, remove them from the oven and allow them to slightly cool before peeling off the skin and discarding. Chop into medium/large pieces.

• Combine all vegetables, cooked rice, chopped parsley and spring onion (again, as much or as little as you like), spinach leaves and soy sauce and set aside.

• To cook salmon heat a frypan with some olive oil and place salmon skin side up for 5 mins before rotating to skin side down and cooking for another 5 mins – alternatively you can just pop it in the oven for 12-15mins (if you like your salmon skin crispy like me then best to panfry and not bake).

Serve with salad and a fresh squeeze of lemon and you’re done!