I love cooking wholesome and healthy food. And it really doesn’t have to take hours to make. You can make this ginger & lemon salmon roast with lemon rice and mushroom-tumeric gravy all in 30 minutes.

For the salmon you’ll need:

4 fillets of salmon

Salt & chilli flakes

For the salmon sauce:

Juice of 1 1/2 lemons

1 thumb sized ginger

1 red onion

1 tbsp dark soya sauce

For rice:

1 cup of rice

2 cups of water

A splash of extra virgin olive oil


1/2 lemon

For the mushroom sauce:

200g mushrooms

1 red onion – chopped

1/2 bulb of garlic

1 tbsp ground tumeric

1/2 tbsp chilli flakes

300g creme fraiche

1 cup of water

2 tbsp buckwheat flour

Start off by making sauce for the salmon. Simply blitz all ingredients in a blender, add to the oven dish & mix in a splash of extra virgin olive oil.

Next prepare the salmon. Preheat the oven to 180C. Place the salmon skin up and sprinkle it with salt & chilli flakes. Drizzle some extra virgin olive oil on top and place the salmon in the baking dish, add some rosemary on top and leave in the oven for 20mins to cook.

Moving on to rice. Wash the rice until the water runs clear. Add 2 cups of water, a splash of extra virgin olive oil (this ensures the rice doesn’t stick together), salt and lemon. Bring the rice to boil and keep on a high heat until the water evaporates and small bubble-like holes start to form. Reduce the heat to the smallest setting, put the lid on top and keep it simmering for 10mins. Once the rice is ready, squeeze the lemon and fluff up the rice.

To make the mushroom-tumeric gravy start off by frying onion and garlic with salt & chilli flakes. As soon as the onion has caramelised, add mushrooms and fry them for about 5 mins. Next add tumeric and flour and stir well so that the flour coats all the ingredients. Fry for about 3 mins until the flour starts to brown. Add water & creme fraiche and leave the gravy to simmer for about 5 mins.

That’s it! This will make 4 servings.

Sauce for the salmon:


Reduce to simmer on low heat:

Mushroom – tumeric gravy: