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Alba Iulia
Saturday, January 25, 2020

In the Kitchen with Kanta : Crispy Salmon and rice

Headlines In the Kitchen with Kanta : Crispy Salmon and rice

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Crispy Salmon & rice

For today’s recipe I decided to use Salmon, I wanted to try something a bit different, and the fact that it has fewer bones is a huge plus in my book. There is nothing like a perfectly cooked Salmon, with a crispy, crunchy skin. However you can use Tilapia or Kariba bream, or whatever is more common in your area.

Fish is a great source of protein and is not only great for dieters but for everyone; except for those with fish allergies, of course.  Nevertheless, I think it’s safe to say there is nothing like a bit of fried fish, whether you eat it with rice, nshima, chips or a healthy salad you can’t really go wrong.

Preparation & Cooking time 30 mins

Serves 4 people


2 cups of long grain white rice

2 -3 tbsp of olive oil

4 pieces of salmon fillet with the skin on

Salt and pepper

½ an onion finely sliced

½ a tin of tomato

1 tsp of tomato paste

2 x Fish stock cube

Salad and dressing;

Half a cabbage finely sliced

2 large tomatoes chopped

3 tbsp of lemon juice

3 tbsp of olive oil

Salt and Pepper


Wash and rinse rice really well until the water is completely clear. Place it in a saucepan with double the amount of boiling water. Add a bit of salt for flavour. Bring to the boil, then turn the heat all the way down and cover the pan tightly with a lid. Cook on low heat for 10-15 mins without uncovering.

Heat up the oil in a frying pan. Add the salmon skin-side down, season with salt and black pepper. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until it is cooked through.

On the same frying pan, fry onion until slightly browned. Add tinned tomato, allow to simmer for up to 10 mins or until most of the liquid has evaporated. Add tomato paste and mix well. Crush fish stock cubes and add water to get the gravy to the right consistency for you.

In a bowl add; cabbage, tomatoes, lemon juice, olive oil, salt and pepper and mix well

Quick tips

·         I like to play around with different seasonings.     Don’t limit yourself to just salt and pepper. Spice up your fish with paprika, lemon juice or fish seasoning.

·         You can make this meal with Tilapia, Kariba Bream or any other fish that you would like to try.

·         Be careful of bones when eating any fish.     Fillets tend to have fewer bones, but regardless be mindful of bones.

·         For a healthier alternative use brown rice instead of white rice.

·         You can also use rice from a packet, in which case follow the cooking instructions on the packet.




Spoon your fluffy rice onto a plate; adding your luscious salmon and garnish with your light salad and gravy.

Crispy Salmon & rice 4Crispy Salmon & rice .jpg 2

Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.

You can find her work on www.kantakakes.comFollow her on twitter @KantaKakes and Instagram @KantaTemba.

Baking with Kanta - IMG

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  1. Good recipe Kanta. But please be mindful of how may Zambians can afford Salmon fillet (especially under current harsh economic climate) I bet it will fetch around 40 to 50usd per kilo (400 to 500zmw per kilo). Average “decent” salary for workers in Zambia is 3000zmw (3- 4 kilos of salmon from PickNpAY). And that should last fora whole month forget about electricity, water, transport, school fees, medical fees etc. Oh I should stop! Coz its too depressing when you think low leevel workers in chinese firms, maids and garden servants get 500zmw per month

  2. Really laughable…where is one going to get fresh Salmon Fillet in Zambia and at what price ba chef Kanta lets be serious!!

    • That’s what I thought. In Zambia we are truly laughable. We always want to be exotic. Why not develop recipes with foods which are common to Zambia? That way we can learn how to make tasty dishes from affordable local foods.

  3. Even the picture is not appetising! I had poached salmon for dinner last night (£18.95) which is much tastier and healthier than what this lady is trying to cook.

    I have to agree with Jay Jay and the others. Please try to be original!!!

    • You are right about the photo not being appetizing…the food itself doesn’t look like it was done by a professional chef its awful; the sauce is like a quick tomato and onion fry up with a thickener, boiled cabbages are a no no, and how can she garnish a fish dish with fresh chopped tomatoes instead of lemon…I think she should stick to cakes and Pastry.

  4. For those complaining about Salmon. Can’t you read she had given a handful of alternatives. Why are Zambians so dull!!!

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