I just love salmon: smoke it, steam it, grill it or sushi it, but hand it over. It is a very good source of omega 3 which we all know we need more of. So regard it as doctor’s orders: Eat this twice a week. You will be feeling better in no time.
It has become very affordable these days, perhaps due to the wonders of freezing technology. So plan to get some salmon on your menu.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 4-6 fresh salmon fillets
- 1 Pinch Pink Salt Flakes BUY
- 1 Pineapple-fresh peeled, cored, diced
- 1 large mango
- 1 Red Chillie(s)
- 20 Grams Coconut Sugar
- 150 Grams red capsicum, deseeded and quartered
- 150 Grams green capsicum, deseeded and quartered
- 40 Grams Red Onion
- Handfuls Fresh Coriander leaves
- 1 lime, juice only
- 200–400 Grams rice
- 1L water
- Coriander leaves and sliced red chilli to garnish
Place salmon fillets onto Varoma tray and dish, sprinkle with pink salt flakes. Set aside.
Dice pineapple and mango and place into large mixing bowl.
Place chilli and sugar into the Thermomix bowl and chop 5 sec/speed 6. Scrape down sides of bowl.
Add capsicums, red onion, coriander and lime juice, as well as another pinch of pink salt flakes.
Chop 4 sec/speed 5, with the aid of the spatula. Turn into bowl with pineapple and mango and toss gently. Taste and adjust seasoning if necessary.
Measure rice into simmering basket and insert into the Thermomix bowl. Pour water over. Steam rice 10 min/100°C/speed 3.
Set steamer into position and steam salmon 5 min/Varoma/speed 4.
Serve salmon on a bed of rice with salsa over. Garnish with coriander leaves and fresh chilli as desired.
If you like your salmon well cooked, adjust time to suit. It will not matter if the rice is cooked a little longer.