I absolutely love salmon but unlike other seafood, it's not something we tend to catch ourselves. Bar undertaking an epic road trip to the Rakaia River to catch a wild salmon, I'm quite happy to indulge in the delicious Regal Marlborough Salmon that's readily available in our supermarkets. Don't get me wrong; while I'd love to travel to catch my own, it's just not that sustainable given the nine hour return trip time!
I was lucky enough to receive a delicious little bundle of salmon from Regal Salmon the other day, of which I have been a fan for years! I love adding chunks of wood roasted salmon to pasta or brown rice salads and folding slices of delicately smoked salmon through scrambled eggs to devour for breakfast alongside luscious avocado. But, on this occasion I used the Fresh Cut Loins to cook a ridiculously simple yet delicious little dinner at the end of a VERY busy day. And I couldn't have been happier with it! It doesn't really require a recipe as it's simply of matter of throwing a pile of vegetables in a pan and then cooking the salmon until you have golden, crispy skin but I thought I'd jot down what I did, just in case you wanted to try it.
For the blokes out there, you might need two loins per person or one loin and you could even add a runny fried egg to the top also. Served with steamed brown rice, it really couldn't be easier - the perfect mid-week dinner!
½ head broccoli florets, cut into similar sized pieces
½ red capsicum, sliced
½ yellow capsicum, sliced
½ yellow capsicum, sliced
2 zucchini, sliced
4 Portobello mushrooms, sliced
2 Tbspn soy sauce
1 pack Regal Marlborough King Salmon Fresh Cuts – Loins
Fresh herbs such as coriander, parsley or basil
To serve: Steamed brown rice (optional)
Heat a deep pan or wok over a medium-high heat and add 1 Tbspn of olive oil and the teaspoon of sesame oil.
Add the sliced carrot, garlic, chilli, ginger and black pepper along with a dash of water and stir-fry for a few minutes.
Next add the broccoli and cook for a further minute or so (adding a dash more water if needed).
Add the capsicum, zucchini and mushrooms and stir-fry with a little more water for a few minutes or until just tender. Add the soy sauce and stir through gently.
In the meantime, heat a separate pan with the remaining 1 Tbspn of olive oil.
Add the salmon to the pan skin side down and leave it to crisp up for at least a few minutes. Turn the salmon over and continue to cook until golden brown or cooked to your liking. Season with freshly ground black pepper.
Serve the vegetables topped with a piece of salmon and scatter over fresh herbs if you wish.
Serve with steamed brown rice for a nutritiously simple dinner.