Grilled salmon with green rice & salsa
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Mexican ‘arroz verde’ is our new favourite way with rice. The herbs and spring onions add great flavour as well as colour
Ingredients
Spring Onions
4 medium, finely chopped
Garlic
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
Tomato
3 large, ripe, finely chopped
Cucumber
½ individual, medium, finely chopped
Lime
1 zest(s) of 1
Lime Juice, Fresh
2 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Instructions
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.
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