One really quick and easy meal I love to make is salmon with rice. This entire dish takes about 15 minutes if you time yourself well, and it's deliciously healthy. I love salmon fillets - at home I get the best quality from my dear mother's shopping list but if you're on a university budget it's a good idea to check out the local fishmongers or the supermarket freezer section - Asda do bags of decent quality frozen fish fillets that are really good value and still yummy.
If you find rice boring, a brilliant tip is to cook it in stock water rather than plain. This gives the rice a little colour and herby flavour - vegetable stock is the most delicious.
- 1 salmon fillet
- spoonful of green pesto
- half a cup rice
- one cup water
- half a vegetable stock cube
- mixed veg - I chose yellow and orange peppers, and green peas
- handful of mixed salad
METHOD
- Preheat oven to 190 degrees celcius. Prepare tray with tinfoil (easier to clean up).
- Lay salmon fillet skin side down, spoon a little green pesto over the top. Bake in oven for 10 mins.
- Meanwhile, dissolve stock cube into one cup of hot water. Pour over half a cup of rice and cook until all the water has disappeared. A rice cooker is best, I have a microwave rice cooker, but you can also do this in a pot on the boil. This will take between 7-10 mins - keep checking and stirring every 2-3 mins.
- When very little water is left, you know the rice is almost done. Add chopped vegetables and stir into rice.
- Take the rice and veg off the heat once the rice is cooked, and serve.
- Serve the salmon on a bed of salad. I love baby leaves and rocket with my fish!
So easy, so quick, and it looks impressive too. Student dinners don't always have to be pasta or beans!
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