Food and wellness writer and pescatarian recipe developer, Razan Al Arabi, is certified in cuisine techniques by Le Cordon Bleu (London) and in nutrition for everyday living by London’s College of Naturopathic Medicine.
She’s passionate about health and wellbeing and marries her love of great, nutritious food with teaching yoga to both adults and kids. With that kind of combination, you can be guaranteed that the products of her busy kitchen will be both flavourful and healthful.
Try her mixed flavours and textures of fish and flesh for a dish that looks as good as it tastes.
Mexican Rice
Ingredients:
250g salmon fillet
2 tbsp mustard
3 tsp brown sugar
1 tsp sea salt
Turkey bacon
Method:
Slice the salmon into two fillets and remove the skin. Season each fillet with one tablespoon of mustard, one teaspoon of brown sugar and half a teaspoon of sea salt. Grill in an oven dish for 20 minutes at 180? Celsius.
In a separate oven dish season four slices of turkey bacon with one teaspoon of brown sugar. Grill at 180? Celsius for 15 minutes.
Cover each salmon fillet with two slices of bacon and broil the fillets for three to five minutes at 250? Celsius for a crispy brown finish.
Ingredients:
2 cups basmati rice
4 cloves garlic
2 tbsp chopped jalapeños
3 tbsp organic tomato paste
2 tbsp fajita seasoning
2 tbsp olive oil
3-4 cups low sodium chicken stock
1-2 tsp sea salt
Method:
Soak the basmati rice in water for 15 minutes. Sauté the minced garlic and jalapeños in olive oil over medium-high heat. Add the uncooked rice, tomato paste & fajita seasoning. Stir for 10 minutes then add the chicken stock (enough to cover the rice). Let the rice cook on medium heat for 15-20 minutes. Stir every five minutes to prevent the rice from burning. Mexican rice is trendy, vegetarian and full of flavour. Enjoy it alone or as a side.
