Atlantic salmon with crispy greens beans and baby tomatoes
1 cup brown rice
1 tablespoon olive oil
4 Atlantic salmon steaks (approx. 120-150 grams each)
Large handful green beans, tops and tails removed
6 small anchovies (jarred variety is fine)
1 punnet baby tomatoes, halved
Small handful kalamata olives, halved
1 tablespoon capers
2 tablespoons lemon juice
2 large handfuls rocket leaves
Black pepper, for seasoning
1. Using a saucepan, add 1 cup of rice to 2 cups of water, bring to boil, reduce heat to simmer, and cook for 25 minutes (NB: add more water during the cooking process if the rice starts to dry out).
2. 15 minutes into cooking the rice, preheat a large frypan on medium heat, add olive oil, salmon fillets and green beans, and allow to cook for 2 minutes.
3. Add anchovies, tomatoes, olives, capers, lemon juice, and black pepper to the same frypan. Allow to cook for 5 minutes, or until salmon is cooked to preference (NB: if you prefer to cook your salmon for longer, remove the green beans from the frypan to maintain their crispness).
4. Place a handful of rocket leaves on each plate and serve with salmon and green bean mixture on top. Add a large spoonful of rice to each plate.