Adam Shaw @at_dads_table is the contributor of this delicious recipe. You can find loads of inspiration for meals for all the family on his Instagram page, or in his new book "How to Grow your Family". You can find the book here.
A super simple and delicious midweek meal for the whole family full of not only vibrant tastes and colours but lots of vitamins and nutrients too. Little people will love watching the colours of the dish change and there’s lots of opportunities to get them involved in the kitchen. Swap the salmon for prawns or diced chicken or tofu for alternatives.
Serves 4
Prep time 10 mins, cooking time 20 mins
Ingredients
4 salmon fillets
2 teaspoons of vegetable oil
1 onion, diced
300g wholegrain basmati rice
3 cloves of garlic, crushed and diced
1 red chilli, seeds removed and diced (optional)
1 x 5cm piece of ginger, peeled and grated
1 tablespoon of turmeric
1 pepper, cored and diced
1 handful of mange tout
1 x 440ml can of coconut milk
150g of fresh spinach, washed 10g finely chopped coriander
Method
1. Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
2. Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic, chilli (optional) and ginger. Add the turmeric and a splash of water and mix well.
3. Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
4. Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.