This recipe was inspired by a delicious salad that a friend bought over for dinner on the weekend – a yummy combo of pumpkin, eggplant, spinach, brown rice and Tamari – YUM! I’ve put my own little twist on it and teed it up with some salmon, making it a delicious summer lunch or dinner meal. It just goes to show that us dietitian’s need food ideas and inspiration as well! Serves 6
- Olive oil
- 1 red onion
- 1 eggplant
- 2 small zucchini
- ½ butternut pumpkin
- 1.5 cups mushrooms
- 1 red capsicum
- 1 yellow capsicum
- Dried oregano
- 1.5 cups cooked brown rice
- Chopped parsley
- Chopped spring onion
- 2 cups spinach leaves
- 1.5 tbsp Tamari (natural Soy sauce)
- 6 Salmon fillets (skin on)
- Wedge of lemon
- Preheat oven to 180 degrees.
- Halve capsicums and place on a baking tray lined with baking paper, spray lightly with olive oil and place in the oven.
- Chop red onion into large pieces and place in frypan with some olive oil (I used garlic infused olive oil for extra flavour). Stir until slightly softened (approx. 3 mins).
- Chop eggplant, zucchini, mushrooms and pumpkin into medium sized pieces and add to frypan, stirring occasionally for 5-10 mins.
- Once the veggies have softened a little pour into a deep roasting tray with a dash more of olive oil and a sprinkle of dried oregano (as much or as little as you like) and roast for 15-20mins.
- Once the skin is bubbling on top of capsicums, remove them from the oven and allow them to slightly cool before peeling off the skin and discarding. Chop into medium/large pieces.
- Combine all vegetables, cooked rice, chopped parsley and spring onion (again, as much or as little as you like), spinach leaves and soy sauce and set aside.
- To cook salmon heat a frypan with some olive oil and place salmon skin side up for 5 mins before rotating to skin side down and cooking for another 5 mins – alternatively you can just pop it in the oven for 12-15mins (if you like your salmon skin crispy like me then best to panfry and not bake).