Salmon, brown rice and chargrilled vegetables

Elevate mealtimes with this delectable salmon dish! Grilled red capsicum, eggplant, and zucchini blend harmoniously with zesty lemon and balsamic vinegar. Served over fragrant brown rice, it’s a flavorful, healthy delight.

Serves: 1


  • ⅓ cup (85g) salmon
  • ½ red capsicum
  • 1 ½ cup(125g) eggplant
  • ½ cup (75g) zucchini
  • ½ tbsp olive oil
  • ½ tsp ground cumin
  • ¼ tbsp Balsamic vinegar
  • ¼ lemon
  • 3 tbsp raw brown rice


  1. Cook the brown rice as per packet instructions. Drain well.
  2. In the meantime cook the salmon either in a non-stick frying pan or bake it in the oven.
  3. Deseed and roughly cut the capsicum. Chop the zucchini and eggplant into chunks.
  4. Spray the eggplant, zucchini and capsicum with olive oil and sprinkle with cumin seeds. Season with salt and pepper and grill each side until tender.
  5. Drizzle the vegetables with balsamic vinegar. Serve with the salmon and brown rice, seasoning with salt and pepper and freshly squeezed lemon juice.

Tip: Double the recipe to make enough for the next day!

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