Easy Sesame and Spring Onion Salmon

Nutrition per serve

Ingredients

• 150g jasmine rice
• 400g butternut pumpkin
• 15g Vietnamese pho seasoning
• 50g baby spinach leaves
• 2pcs Tasmanian salmon fillets
• 10ml sesame oil
• 10g toasted sesame seeds
• 1pcs spring onion
• 20g butter
• 5ml soy sauce

Method

1. Step 1 — Prep ingredients
   Rinse the rice until the water runs clear. Cut the unpeeled pumpkin into 1.5cm chunks (pumpkin skin is edible, nutritious and delicious, but you can remove it if you prefer). Chop 20g butter.
2. Step 2 — Combine rice mixture
   Combine the rice, pumpkin, pho seasoning and butter in a medium saucepan. Season lightly with salt and pepper.
3. Step 3 — Cook rice mixture
   Add 250ml (1 cup) water to the rice mixture, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until the rice and pumpkin are tender and the water is absorbed. Turn off the heat, quickly scatter the spinach over the rice mixture, cover and set aside for at least 5 mins or until the spinach is wilted.
4. Step 4 — Cook salmon
   Meanwhile, put the salmon in a shallow dish, add 1 tsp soy sauce and season with pepper. Heat the sesame oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
5. Step 5 — Add sesame seeds
   Scatter the sesame seeds over the salmon to coat.
6. Step 6 — Get ready to serve
   Thinly slice the spring onion. Fluff the rice mixture with a fork. Taste, then season with salt and pepper. Divide the rice mixture and salmon among plates. Scatter with the spring onion to serve.

Allergens

Milk, Soy, Sulphites, Fish, Sesame