Pan Seared Garlic & Ginger Salmon

Ingredients: 

• 2 cups of black wild rice  
• 4 salmon fillets 
• 2 teaspoons of white sesame seeds 
• 2 teaspoons of black sesame seeds 
• 2 tablespoons of Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil 
• 2 zucchinis, sliced diagonally  
• 6 mushrooms, sliced 
• 2 spring onions, finely sliced
• Fresh coriander leaves 
• 1 lemon, cut into wedges  
• 1 red chilli, sliced 

Method: 

1. Cook the black rice as per the packet instructions.  
2. Meanwhile, dry the flesh side of the salmon fillets and sprinkle over the white and black sesame seeds on each fillet.  
3. Heat a fry pan to medium heat. Add 1 tablespoon of the Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil and then place the salmon fillets skin side down. Cook the salmon for 5-7 minutes each side or until lightly crisp and cooked through to your liking. 
4. Heat a separate frying pan on medium heat and add the remaining  tablespoon of Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil. Add the zucchinis and mushrooms, cook until the mushrooms have just softened. Add the spring onion and cook for a further minute.  
5. Top the cooked black rice with the salmon, zucchini, mushrooms, spring onion, coriander leaves, lemon and chilli.