Griddled Salmon Steaks with Sticky Brown Rice, Sweet Roasted Radishes and Cucumber Salsa

This is one of those recipes that looks and sounds a lot more complicated than it actually is; trust me anyone could make this, and it’s impressively delicious to serve up!

I used a boned salmon wedge that is pretty chunky, so if you are using a smaller salmon fillet then I would suggest cooking it skin side down in a hot pan for 3 minutes and then in the oven for 5-7 minutes before serving.


Serves 2

For the Cucumber Salsa

  • ½ cucumber – outside peeled until you get to the seeds.
  • 1 spring onion – finely chopped
  • Juice ½ lime
  • Salt and pepper

For the Rice

  • 150g brown rice
  • Vegetable stock cube
  • 1 leek – topped and tailed and finely sliced
  • Juice ½ lime
  • Handful peas
  • 1 tsp mint sauce
  • 4 tbsp double cream
  • Truffle oil – for greasing ramekins (other oils will work just as well if you don’t have truffle oil)

For the roasted radishes

  • 200g radishes – trimmed
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp runny honey
  • Salt and pepper

For the salmon fillets

  • 2 large salmon fillets – rubbed in olive oil and salt and pepper

Pre-heat the oven to 180’C

Start my simply mixing together all your ingredients for your cucumber salsa until well combined, and then chill until ready to serve.

Cook the rice according to the pack instructions with the vegetable stock cube.

About 10 minutes before the rice is finished cooking add the leek and then 5 minutes before add your peas.

Once cooked, drain the rice and pour over a kettle half full with boiling water.

Leave to steam dry for 5 minutes and then stir in the lime juice, mint sauce and double cream.

Grease 2 ramekins with some truffle oil and divide the rice into the two dishes.

Press down on the rice so that is it firm in the pot and then set aside.

To make your radishes, toss all your ingredients together until well combined and then tip into a small roasting tin.

Put both the rice and the radishes in the oven and cook for 20 minutes.

Heat an oven-proof griddle pan to a medium-high temperature and cook the salmon for 2 minutes on each side.

Transfer the pan to the oven and continue to cook for another 7 minutes.

Once cooked, leave to rest for 2 minutes and this should be perfect timing to dish up your rice, cucumber and radishes – making sure you use up all your sweet juices from the radish pan.

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