Millet is a fantastic source of complex carbohydrates! It is actually a seed as opposed to a grain, has the texture of couscous and because it doesn’t contain wheat or gluten, it is usually much easier on our digestive system. This recipe is also great the next day so think about doing a double batch
- 1 cup of unhulled, millet
- 2 cups of vegetable stock
- 1 fillet of salmon (about 150g)
- 8 – 10 cherry tomatoes
- 2 big handfuls of baby spinach
- 2 teaspoons of grated lemon zest
- Juice of half a lemon
- Freshly ground black pepper
- Olive oil to finish
- Place salmon fillet on a baking tray.
- Roughly chop cherry tomatoes and place around salmon. Bake in a 180-degree oven for 15 – 20 minutes or until salmon is cooked and tomatoes are bubbling.
- While your salmon and tomatoes are cooking, place the millet and vegetable stock in a saucepan and bring to the boil. Reduce to a simmer until all vegetable stock is absorbed.
- Flake salmon fillet into smaller pieces and mix through millet.
- Add in cherry tomatoes, lemon zest and spinach. Mix well.
- Add a generous drizzle of olive oil and the lemon juice.
- Finish with lots of freshly ground black pepper.