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Baked nigella salmon, herby brown rice, horseradish creme

All I want for Christmas is to kick my feet up and have everyone else cook?!?!? No I’m kidding, I actually do really love the preparation of food for Christmas but this Christmas more than any other I’m not going to have time to spend hours in the kitchen SO, fast, nourishing, scrumptious, festive recipes like my BAKED SALMON WITH HERBY BROWN RICE NIGELLA SEED POMEGRANATE AND HORSERADISH CREME will be the go to. I’ve made this recipe as simple and flavoursome as humanly possible! The salmon has a quick seasoning then in the oven for 15 minutes and whilst it cooks you can whip together a really wholesome, delicious salad to serve it on with @SunRice Microwave Brown Rice and Quinoa (softer, fluffier and ready in 90seconds!!) tossed with herbs, greens and served up with an epic horseradish yoghurt, nigella seeds and pomegranate – ooooof! It’s a quick, balanced, beautiful meal that I think will be a total crowd pleaser this Chrissy.


Serves 8 as part of a shared meal

Gluten free : Dairy Free  (optional)

900g side of salmon, skin on

1 tablespoon (20ml) extra virgin olive oil

2x SunRice Microwave Brown Rice and Quinoa Sachets

2 tablespoons finely chopped red onion

2 tablespoons finely chopped fresh dill leaves

2 tablespoons finely sliced fresh mint leaves, plus extra for garnish

2 tablespoons finely chopped parsley

1 medium (180g) Lebanese cucumber, finely diced

2 sticks (120g) celery, finely sliced

3 teaspoons nigella seeds

Seeds of 1/2 pomegranate or approximately 1/2 cup pomegranate seeds

Sea salt and black pepper

Horseradish creme:

3/4 cup coconut yoghurt or full fat greek yoghurt

3 teaspoons horseradish

2 tablespoons capers to serve

Heat oven to 200C and line a large baking tray with greaseproof paper. Season salmon with sea salt and place on tray, drizzle with 1 tablespoon extra virgin olive oil and rub into the salmon. Place in oven to cook for 12-15 minutes (fan forced). Whilst the salmon is cooking prepare your horseradish creme by whisk together coconut yoghurt and horseradish in a bowl, then set aside. Microwave the 2x sachets SunRice Microwave Brown Rice and Quinoa for 90 seconds. In a large bowl toss together red onion, dill, mint, parsley, lebanese cucumber and celery. Add SunRice Microwave Brown Rice and Quinoa and toss. Spread onto a large serving platter or board and sprinkle with nigella seeds. Spoon some of the horseradish creme over the salmon, followed by the pomegranate seeds and some mint to garnish. Season with black pepper and serve.


+This is a partnered post with SunRice. All thoughts and pinions expressed are the authors own.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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