Ingredienti per 4
  • 1 tbsp toasted sesame oil
  • 4 salmon fillets (500g)
  • 250g asparagus, trimmed and cut into 4 cm pieces
  • 4 blood oranges
  • 2 x 250g pouches wholegrain basmati & wild rice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp chopped parsley

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Method

Heat the sesame oil in a large frying pan and fry the salmon, flesh side down for 5 minutes, turn over and add the asparagus to the pan and fry for a further 5 minutes until the salmon is just cooked through.

Meanwhile, cut off the skin and pith from the oranges and remove the segments over a bowl to catch any juices.

Remove the salmon and add the rice to the pan with the orange segments and juice with the oil, heat for 1-2 minutes.

Season and stir in the parsley to serve.

Cooks tip: Out of season, replace the asparagus with broccoli.

Salmon, Rice & Blood Orange Medley

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