Under 30 Minute Crispy Salmon, Dirty Rice, & Roasted Brussels | Recipeish | Gustus Vitae

  • Yield: 2 generous portions.
  • Time Estimate: 29:55 minutes.
  • Storage Notes: Will keep in an airtight container refrigerated for 1 day.
  • Difficulty: Easy.

This is a lovely recipe to keep in your back pocket for when time is tight but you don't want to sacrifice on taste or nutrition. You will need some toys for this: we get an air fryer, rice cooker, and the oven all going at the same time to go from 'what's for supper' to 'dinner's on the table' in under 30 minutes.

Ingredients

  • 2-3 salmon fillets, skin on.
  • 1 lbs Brussel's sprouts.
  • 1 cup basmati or jasmine rice.
  • 1 1/4th cups vegetable or chicken stock.
  • 1 tin Lemon Rosemary Sea Salt.
  • 1 tin French Onion Seasoning.
  • 4 tbs extra virgin olive oil.
  • 1 small bunch parsley.
  • 1 lemon.
  • 1/2 cup veggie drawer scraps: bell peppers, an onion, half a head of broccoli, or some mushrooms will all equally do.
Directions
    • Preheat oven to 375 F.
    • Rinse rice until it runs clear, then combine with stock and whatever you've discovered from the veggie drawer, well chopped, cover rice cooker and set to cook.
    • Cut off Brussel's sprout ends, slice in half, and begin shelling, stripping off and discarding the top few layers and putting them in a large bowl.
    • Drizzle in olive oil, sprinkle over Lemon Rosemary Sea Salt, and toss to combine well. 
    • Cover a baking tray with tin foil, and pop these in the oven, setting your timer for 15 minutes.
    • Pat dry salmon, drizzle with a bit of olive oil, and rub in French Onion Seasoning on both sides. You want to pop these in with 8 minutes remaining on your timer.
    • Rinse and fine chop parsley, and reserve.
    • Everything should come together at once - plate the rice, lay down the salmon, and spoon on crispy roasted Brussel's sprouts. Give it all a good couple squeezes of lemon juice, and devour.

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