• Chilli Baked Salmon With Mexican Rice
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Chilli Baked Salmon With Mexican Rice

Chilli Baked Salmon With Mexican Rice

  1. 1 Each Tomato
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 100 g Red Kidney Beans
  4. 1 Each Red Chilli
  5. 1 Each Lime
  6. 1 cup Jasmine Rice
  7. 1 tsp Honey
  8. 1 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 10 g Coriander
  11. 5 g Butter - PANTRY ITEM
  12. 1 Each Avocado
  13. 140 g Atlantic Salmon Fillets
  1. 1 Each Tomato
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 200 g Red Kidney Beans
  4. 1 Each Red Chilli
  5. 1 Each Lime
  6. 1 cup Jasmine Rice
  7. 2 tsp Honey
  8. 1 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 20 g Coriander
  11. 10 g Butter - PANTRY ITEM
  12. 1 Each Avocado
  13. 280 g Atlantic Salmon Fillets
  1. 2 Each Tomato
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 300 g Red Kidney Beans
  4. 2 Each Red Chilli
  5. 2 Each Lime
  6. 2 cup Jasmine Rice
  7. 3 tsp Honey
  8. 2 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 30 g Coriander
  11. 15 g Butter - PANTRY ITEM
  12. 2 Each Avocado
  13. 420 g Atlantic Salmon Fillets
  1. 2 Each Tomato
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 400 g Red Kidney Beans
  4. 2 Each Red Chilli
  5. 2 Each Lime
  6. 2 cup Jasmine Rice
  7. 4 tsp Honey
  8. 2 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 40 g Coriander
  11. 20 g Butter - PANTRY ITEM
  12. 2 Each Avocado
  13. 560 g Atlantic Salmon Fillets
  1. 3 Each Tomato
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 600 g Red Kidney Beans
  4. 3 Each Red Chilli
  5. 3 Each Lime
  6. 3 cup Jasmine Rice
  7. 6 tsp Honey
  8. 3 Clove Garlic
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 60 g Coriander
  11. 30 g Butter - PANTRY ITEM
  12. 3 Each Avocado
  13. 840 g Atlantic Salmon Fillets

Prep:

  1. Drain and rinse red kidney beans.
  2. Peel and crush garlic.
  3. Pre-heat oven to 200°c.
  4. Wash coriander.
  5. Wash and chop tomato.
  6. Finely chop chilli.
  7. Squeeze juice from the lime.

Method:

  1. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  2. Bake salmon in the oven for about 12 minutes or until cooked to your liking.
  3. Wash and chop parsley.
  4. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  5. Stir the kidney beans and tomato into the rice.
  6. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  7. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  8. Scoop out the avocado flesh and chop it into chunks. Put the avocado into a bowl and gently stir through the coriander and lime juice. Season with salt and pepper.
  9. Preheat the oven to 200°c (180°c fan-forced).
  10. Serve salmon over the mexican rice and avocado.
  11. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  12. Meanwhile, season the salmon and place it onto a baking tray lined with cooking paper.
  13. Cut lemon into wedges.
  14. Bring rice to the boil in a saucepan (using a ratio of 1. 5 cups water to 1 cup rice). Cover with a tight fitting lid then turn the heat to low and cook for 14 minutes, stirring occasionally. Stand covered for 5 minutes, then fluff the rice with a fork. Transfer the rice into a bowl.
  15. In a small saucepan over low heat, stir together the butter, garlic, honey and chilli (as much or as little as you like) until the mixture has melted. Brush the glaze evenly over the salmon. Pour any remaining glaze over the salmon.
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