Nutritious can absolutely be delicious, so break out the mushrooms, spices and brown rice for a good-health, good-life Seared Salmon, Mushroom & Brown Rice Nourish Bowl with Turmeric Yoghurt Dressing And don’t be afraid to go all mushroom if fish isn’t your thing – the gorgeous little fungi enjoy a shake of Cajun or other spice, too! #newme #comforteating #loveme #eatatmydesk #dieting #eatwell #deliciousnutritious #blendability


Seared Salmon, Mushroom & Brown Rice Nourish Bowl with Turmeric Yoghurt Dressing



300g fresh salmon

15ml Cajun Spice or Lemon and Herb Spice mix

300g cooked brown rice

60ml fresh herbs such as parsley, coriander, mint, chopped

salt and freshly ground black pepper

15ml olive oil

250g button mushrooms

100g baby button mushrooms

1 small packet rocket leaves

80ml pomegranate rubies


80ml thick plain yoghurt

3ml ground turmeric

2ml curry powder

5ml fresh ginger, freshly grated

salt and freshly ground black pepper



1 Rub the spice onto the flesh side of the salmon. Heat a pan until hot, sear the salmon, skin-side facing down, for 2-3 minutes. Turn the fish over and cook, over a moderate heat, for a further 4-6 minutes, depending on the thickness of the fish. The middle should still be a little soft and pink. Set aside until cool enough to handle and then break the fish up into bite-sized pieces.

2 In a bowl, mix the rice and herbs together. Season with salt and pepper, keep warm and set aside. Heat the oil in a pan and fry the mushrooms for 2-3 minutes, or until golden brown and cooked. Serve the mushrooms in a bowl with some of the rice and salmon. Garnish with rocket leaves and pomegranate rubies and serve with the turmeric yoghurt dressing.

3 Turmeric yoghurt dressing: combine all of the ingredients in a small bowl and season to taste.