Photo of Grilled salmon with green rice & salsa by WW

Grilled salmon with green rice & salsa

1 - 14
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Mexican ‘arroz verde’ is our new favourite way with rice. The herbs and spring onions add great flavour as well as colour


Spring Onions

4 medium, finely chopped


4 clove(s), finely sliced

Parsley, fresh

50 g, finely chopped

Coriander, fresh

25 g, finely chopped

Brown basmati rice, dry

250 g, rinsed

Fish stock cube

2 cube(s), to make 700ml

Salmon, raw

4 fillet(s), medium


3 large, ripe, finely chopped


½ individual, medium, finely chopped


1 zest(s) of 1

Lime Juice, Fresh

2 tablespoon(s)


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Set a nonstick pan over a medium heat and cook most of the spring onions with the garlic, parsley, coriander (reserving 1 tbsp) and 1 tbsp water for 2-3 mins until softened and highly fragrant. Add the rice and stock, stir to combine, then cover with a lid and bring to the boil. Simmer for 15 minutes until the rice is tender.
  2. Meanwhile, put the salmon on a baking tray lined with baking paper, mist with cooking spray, season and roast for 15 minutes until cooked through.
  3. While the salmon is cooking, combine the salsa ingredients with the remaining spring onion and coriander. Season to taste. Serve the rice topped with the salmon and salsa.