top of page

Flaked Salmon with Black Rice and Sesame - high in fibre, protein and antioxidants

This is the perfect dish to nourish the brain and body and also help balance blood sugar to keep energy to the brain steady. You can keep the flavours simple or like i have done introduce delicious Asian flavours.

Ingredients - serves 3-4

200gm of cooked Wild, black or red rice

2 fillets of Wild Salmon

140gm shiitake (or other kind) mushrooms chopped or sliced

Any green leaf vegetable you have in fridge – a few chopped handfuls (spinach, kale, spring greens, carvolo nero, bok choi or green beans)

Fresh ginger – approx 1-2 inches – finely chopped

Handful of sesame seeds

Fresh red chili – de-seeded and chopped/or dried chili flakes/or pinch of cayenne

Tamari sauce - use as seasoning

2 x finely sliced spring onions

2 inches if very finely chopped lemon grass

1 very finely chopped clove of garlic

Toasted sesame oil - for flavour

Olive oil for cooking

Handful of freshly chopped coriander and a Squeeze of lime juice to garnish



Cook the rice in double the amount of water as you normaly would and allow the water to wash away not boil away as this will remove excessive phytic acid and arsenic.

You can pre-cook this and keep it in the fridge. Don't add salt.

Place the salmon onto a grease proof paper lined tray and seal if steaming or bake around 170 degrees celcius (to not damage the precious fats) when cooled remove any skin or bones and flake the fillets.

To a pan add the olive oil, shiitake mushrooms, ginger, chili, lemon grass, garlic spring onions and saute with the green leaves add a little water to create moisture for 2 minutes. Add the rice and salmon and lastly the sesame oil, sesame seeds and some splashes of tamari cook for or 1 minute.

Remove from heat add the flaked salmon. This dish can be served warm or cold.

You can add crisp salad leaves to create more of a salad. Or add the green vegetables like tenderstem broccoli or asparagus.

Sprinkle the coriander, tamari and lime juice for seasoning when serving.

This can travel well for lunches or keep in fridge for a couple of days. This is also perfect for a garden party dish, multiply the ingredients depending on number of guests.


bottom of page