Salmon Rice and Pesto

This meal is not only ridiculously simple to make, it’s also one of the tastiest.  My kids eat very sloooooowly but this meal never stays long on their plates and is gone in a flash!

1-2 onions (your preference), chopped

1 tbsp extra virgin coconut or olive oil

1/2 cup brown rice per person, washed and drained

2 1/2 parts chicken stock to 1 part rice

at least 400g skinless salmon fillet

1-2 handfuls frozen or canned sweetcorn (your preference)

1 heaped tbsp coriander pesto per person*

Saute the onions for a few minutes til translucent and soft.  Stir in the rice and saute for a minute before adding the stock.  Cover and simmer on as low a heat as possible for at least 30 minutes (depending on what type of brown rice you are using) making sure you check the moisture level of the rice every 10 minutes.  If it is drying out or the texture is too chewy for you, add more stock as needed.

About 15 minutes before you think the rice will be the texture you prefer, quickly lay the salmon on top of the rice and replace the lid on the pan.  (It is a good idea to check the moisture of the rice again before replacing the lid as you want to avoid lifting the lid while the fish is cooking.)  Cook for about 12 minutes then add the sweetcorn and cook for about 4 more minutes.

Break up the salmon into small chunks while everything is still in the pan and finally add the pesto and give it all a good stir.  Serve and enjoy!

*Variation: if you don’t want to use pre-made pesto out of a jar, it’s really easy make your own.

Homemade Coriander Pesto:

1 bunch of fresh coriander washed, dried and roughly chopped

100g pine nuts

2 tbsps olive oil
Throw everything into a food processor and moosh it until you have a smooth paste.  Voila!

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