Salmon and spinach rice with avocado stuffed tomato and oyster mushrooms

Sometimes it is hard to think of what to cook for dinner. I toyed with the idea of going out for dinner, out of sheer laziness and pushed that idea aside quite quickly. It had been a busy week, Monday was very quiet and then all of the sudden it all kicked off. I finally decided to simply go to the supermarket and have a browse around. I finally ended up at the fish counter and got a loin of salmon, easy, simple and delicious. I got some brown rice to go with it and grabbed a bag of fresh spinach and an avocado and headed home.

I wanted pan fried salmon so I decided to make a very healthy rice to create some sort of balance. I did a guaccamole with cottage cheese and tofu to go with it and served it stuffed in a tomato. The guaccamole would be perfect as a dip or served with steak as well.

Cottage cheese guaccamole 

preparation time 5 minutes 

cooking time 0 minutes 

serves 2-3


  • 2 avocado
  • 60 gr or 2 oz silken tofu
  • 2 tbsp cottage cheese (low fat works just as well)
  • 1 tbsp hot sauce (or more if you like)
  • 1 garlic clove
  • juice of 1/4 lemon
  • 1 small handful of coriander or parsley
  • 2 tomatoes
  • salt to taste

Cut the avocado in half and scoop out the flesh in to a blender. Add the tofu, the peeled and crushed garlic clove, the hot sauce, lemon juice, cottage cheese and coriander. Blend until smooth. Usually I would chop up the tomato and mix in but I scooped out the flesh and stuffed them with the guaccamole instead.


I boiled the rice, it said 25 minutes on the package but it took 30 minutes.

Brown rice with spinach and herbs

preparation time 5 minutes 

cooking time 35 minutes 

Serves 2


  • 2 dl or 1 cup of rice
  • 4 dl or 2 cups of boiling water
  • 1/2 leek
  • 1 celery stalk
  • 1/2 pack of fresh spinach
  • 2 spring onions
  • 1 handful of coriander or parsley
  • 1 bunch of chives
  • salt

Rinse the rice and place it in a pan. Slice the leek and cube the celery and place on top of the rice. Add the boiling water, salt and let simmer for 30 minutes.

Whilst that is cooking slice the spring onions, chop the coriander/parsley and the chives. Rinse the spinach leaves. When the rice is cooked place the spinach and coriander in a bowl and place the hot rice on top. cover and let stand for 5 minutes and let the spinach and coriander wilt. Add the chopped spring onion just before serving.

Whilst the rice is cooking rinse the salmon and pat dry with household tissue and then add salt, pepper and smoked paprika powder. Pan fry the salmon and the oyster mushrooms, this should take about 10 -12 minutes in the pan and then serve with the spinach rice and the stuffed tomato, you might want to serve more guaccamole on the side.


When the salmon is pan fried like this it gets a delicious crust and when taking a bite is is really soft and tender inside. The rice was great with the spinach and I am looking forward to eating a lot more fish this year!

4 Responses to “Salmon and spinach rice with avocado stuffed tomato and oyster mushrooms”
  1. As always, your dishes look so beautiful! The guacamole component is so unique. Thanks for sharing 🙂

    • petra08 says:

      hi Ada

      thank you 🙂 I try to “sneak” in healthy components everywhere with various success but guaccamole is a great example where it really works.

  2. The Editors of Garden Variety says:

    Healthy and delicious….what more could a person ask for? Great job!

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