- Preparation time
- 10 mins
- Cooking time
- 15 mins
- Difficulty
- easy
- Serves
- 3 people
- Meal course
- Lunch
- Posted by
- Posted on
- September 25, 2015
- 1 cup
- aborio rice
- 2 cup
- chicken stock
- 1 cup
- water
- 2 clove
- garlic crushed
- 1 small
- onion finely diced
- 1 pinch
- Italian herbs to taste
- 250 gram
- diced pumpkin of choice
- 2 cup
- baby spinach
- 20 gram
- Grated parmesan cheese
Crispy Skin Salmon
Fresh salmon fillets with skin on
Clean skin side of salmon to ensure all scales are removed.
Spray a hot pan with coconut oil
Place salmon fillets skin side down into a hot pan – leave cook for 5 minutes
Turn salmon fillets over and lower heat slightly, cook for another 3-5 minutes.
Turn heat off and allow salmon to sit in pan for 2 minutes.
Serve with steamed green vegetables
- Preheat oven to 180 degrees Celsius
- Place all ingredients into a large casserole dish except spinach and parmesan.
- Bake in the oven for about 40 minutes, stirring twice during cooking.
- Test rice is done. There will a little liquid still. Stir through spinach and parmesan and ground salt and pepper to taste.
- Let sit for approx. 5 minutes then serve.
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