Introducing a simple, easy, delicious and cheap dinner to get you through the week - Sesame roasted salmon and basmati pilaf, delicately flavoured with cumin, turmeric and cinnamon for a uniquely Eastern flavour. Enjoy!
Preheat oven to 190 degrees Celsius.
Heat coconut oil in a medium saucepan over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring often, until onion is softened and translucent, 5–8 minutes. Stir in the fennel seeds, turmeric, cumin, turmeric, salt and pepper. Add the basmati and quinoa and dry fry for about 2 minutes, stirring often, until the grains are well coated in colourful spices.
Add the veggie stock, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is fully cooked and the liquid is absorbed, 12–15 minutes. Meanwhile, drizzle salmon in sesame oil and place in preheated oven until just cooked, 10-12 minutes.
When pilaf is cooked, remove from heat and stir in fresh herbs, spring onion, sultanas and almonds. Top with tender salmon and serve.
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