Good Mood Food: Kofta-Spiced Salmon

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs capsicum
• 1pcs red onion
• 100g kale
• 5g harissa seasoning
• 2pcs Tasmanian salmon fillets
• 5g kofta seasoning
• 20g walnuts
• 50g red pesto
• 23ml extra virgin olive oil

Method

1. Step 1 — Cook rice
   Preheat the oven to 200C, fan-forced. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep vegetables
   Meanwhile, line 2 oven trays with baking paper. Cut the capsicum into 2cm-thick strips. Cut the onion into wedges. Tear the kale leaves into small pieces. Cut the stems into 3cm lengths, keeping the stems and leaves separate.
3. Step 3 — Roast vegetables
   Combine the harissa (reduce for less of a chilli kick) and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the capsicum, onion and kale stems and toss to coat. Put on a lined tray, reserving the bowl, and roast for 20 mins or until almost tender.
4. Step 4 — Roast salmon
   While the vegetables are roasting, put the salmon, skin-side down, on the remaining lined tray. Drizzle with 2 tsp extra virgin olive oil and scatter with the kofta seasoning. Roast for 5-6 mins until just cooked or cooked to your liking.
5. Step 5 — Toss kale and walnuts
   While the salmon is roasting, add the kale leaves, walnuts and 2 tsp extra virgin olive oil to the reserved bowl and toss to coat.
6. Step 6 — Roast kale and serve
   Add the kale and walnuts to the tray with the vegetables. Roast for a further 3-4 mins until the vegetables are tender, the kale leaves are crisp and the walnuts are toasted. Divide the rice, vegetables, walnuts and salmon among plates. Serve with the red pesto.

Allergens

Sulphites, Fish, Walnut, Milk, Almond