Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and granddaughter – inspiring you to get excited about food!

    Trying to get a healthy dinner on the table in a timely manner can be a challenge at the best of times. So on a weeknight when you’ve just come home from work or have had a busy day you just want something that’s quick and easy and won’t require 20 different ingredients. 10 of which you probably don’t have.

    This is one of my go-to recipes when I’m short on time but still want to put something healthy and nutritious on the dinner table.

    Having a few recipes like this up your sleeve can really be a life-saver.

    If I had to cook fish that all my kids love it’s definitely salmon. The trick is not to overcook it so you have beautiful flakey salmon.

    Once you know how to cook salmon and cook it well it’s so versatile as you can add it to pasta, in salads or as the main dish with vegetables.

    Salmon is rich in omega 3 fatty acids and is loaded with heaps of other impressive health benefits such as vitamin B and potassium, antioxidants and is also a great source of protein .

    In my recipe I’m going to show you how to cook salmon without using any oil. This cooking method is super healthy and the end result is perfectly cooked, flaky salmon with crispy skin.

    Crispy skin salmon with brown rice salad


    • 4 salmon fillets
    • 2 cups cooked brown rice
    • 2 cloves garlic, crushed
    • 1tbs grated ginger
    • 1tbs grated lemongrass
    • 3 tbs soy sauce
    • 1 cucumber thinly sliced
    • Small bunch mint leaves picked
    • 1 cup cooked peas
    • 2 spring onions sliced thinly on
      a diagonal
    • Small bunch coriander leaves picked
    • 200g baby spinach washed


    • Season the salmon well with salt and pepper and place skin side up in a cold pan on high heat.
    • Once you hear a good amount of sizzle, (about 3 minutes in) flip it over and cook until the skin is nice and crispy and the salmon is cooked to your liking.
    • Set aside to rest.

    For the rice salad

    • Heat a wok or large fry pan on high heat and stir fry the garlic, ginger and lemongrass until fragrant.
    • Add the cooked rice and give it a good toss, moving it constantly around for 5-6 min until heated through and it’s starting to get crispy.
    • Add the soy and toss through.
    • Remove from heat and set aside to cool.
    • Meanwhile slice up your cucumber, pick the leaves off a small bunch of mint, blanch 1 cup of peas, slice up 2 spring onions and pick the leaves off a small bunch of coriander.
    • Add above to the rice and toss through.

    To assemble

    Pile a handful of baby spinach onto your plates. Next add your rice and top with the crispy skin salmon. Garnish with some extra herbs. So there you have it, a super healthy, easy and delicious dinner that you will have on your table in next to no time.

    I hope this will become one of your family favourites too.

    Get in contact! I love hearing your feedback and any requests on what recipes you would like to see more of.

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