Roast Salmon, Tenderstem Broccoli Salad and Rice with Jalapeño & Red Pepper Guacamole
This bowl of heavenly goodness comes together in a flash for a delicious and healthy midweek meal. Loaded with flavour you’ll be making this time and time again.
Cover the rice with water, soak for 10 minutes, then rinse. Place in a pan, add 275ml water and a good pinch of salt. Bring to the boil, cover with a lid and turn the heat to low. Cook until all the water has been absorbed, around 10-12 minutes, then take the lid partly off.
Whilst the rice is cooking, place a small pan of water on a high heat, cover and bring to the boil. Add the broccoli and cook for 1 1⁄2 to 2 minutes, then remove and allow to dry. Place in a bowl with the tomatoes and red onion, season with salt and pepper, a squeeze of lemon juice, half the olive oil and mix to combine.
Dry the salmon with a piece of kitchen paper and season with salt. Place a frying pan on a medium to high heat and when hot, add remaining olive and the salmon, flesh side down. Cook till crisp, around 2- 3 minutes, then turn over and cook for another 2-3 minutes. Quickly sear the remaining sides then remove from the pan. The salmon should still be pink in the middle, but if you prefer it fully cooked, increase the cooking time.
Divide the rice and salad between bowls, place the salmon on top then add a big spoonful of guacamole on the side.
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