Brown rice with salmon, spinach and sesame

Ingredients

For 1 serving

• Brown rice60 g
• Salmon fillet130 g
• Spinach120 g
• Garlic1 clove
• Extra virgin olive oil6 g
• Sesame seeds5 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: fish, sesame,

Method

1. Bring a pan of water to the boil, salt it, add the brown rice and cook for 35 minutes over medium heat, until tender but still firm; drain.
2. Meanwhile toast the sesame seeds in a dry small pan over medium heat for 1–2 minutes, stirring, until golden and fragrant; set aside.
3. Wash the spinach well, drain and set aside. Pat the salmon fillet dry with kitchen paper and salt it.
4. When the rice has 10 minutes left, heat a non-stick pan over medium heat, lay the salmon in skin side down and cook for 4 minutes without moving it, until the skin is crisp; turn and cook for another 4 minutes, until it flakes easily.
5. In the same pan, wiped clean, heat the olive oil with the crushed garlic clove, add the spinach and toss for 2 minutes over high heat, until wilted; remove the garlic and season with salt.
6. Plate the rice, spinach and salmon broken into large flakes; finish with the sesame seeds, lemon juice and a grind of black pepper.