This recipe combines some of my favourite ingredients to create a quick, healthy, and delicious gluten-free diner. It’s loaded with omega three fats which are good for your heart and your brain, and there is fiber, protein, and slow releasing carbs too. Even if you aren’t gluten intolerant, this is a great dinner and one I love to make a few times a month.
More dinner recipes here, or you can find deserts, meals and recipes for kids here.
1 single salmon fillet – around four ounces
¼ teaspoon ground cumin
¼ teaspoon caraway seeds
1 teaspoon extra virgin olive oil plus extra to serve
2 ounces wild rice
4 ounces ready-cooked beetroot
2 spring onions, sliced
The juice of ½ lemon
1 ounce crumbled feta
Coat the salmon fillet in the spices and oil then set aside to marinate. In a small saucepan with a tight-fitting lid, simmer the rice over a medium heat for 25 minutes.
After 15 minutes, season the salmon, then place the fish skin-side down in a cold non-stick frying pan to ensure you get an evenly crispy skin. Place over a medium heat and cook the salmon for five minutes. Flip it over and cook on the other side for 1-2 minutes more, depending on how you like it.
Drain the rice, then return it to the saucepan and toss with the beetroot, spring onions, lemon juice and seasoning to taste. Serve the rice alongside the spiced salmon with the crumbled feta and a drizzle of olive oil on top.
Nutrition information per serving:
Protein 39 grams
Fat 27 grams
Carbohydrates 53 grams
Fiber 6 grams
More Gluten-Free Recipes
I’ve published gluten-free recipes for dinners, desserts and kids, all together in here.