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Chilli Baked Salmon With Mexican Rice

Chilli Baked Salmon With Mexican Rice

Ingredients for One

  1. 140 grams Atlantic salmon fillets
  2. 100 grams red kidney beans
  3. 10 grams coriander
  4. 0.5 red chilli
  5. 0.5 tomato
  6. 0.5 clove garlic
  7. 0.5 cup jasmine rice
  8. 1 lime
  9. 1 avocado
  10. 5 grams butter - PANTRY ITEM
  11. 1 tsp honey - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 280 grams Atlantic salmon fillets
  2. 200 grams red kidney beans
  3. 20 grams coriander
  4. 1 red chilli
  5. 1 tomato
  6. 1 clove garlic
  7. 1 cup jasmine rice
  8. 1 lime
  9. 1 avocado
  10. 10 grams butter - PANTRY ITEM
  11. 2 tsp honey - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 560 grams Atlantic salmon fillets
  2. 400 grams red kidney beans
  3. 30 grams coriander
  4. 2 red chilli
  5. 2 tomato
  6. 2 clove garlic
  7. 2 cup jasmine rice
  8. 1 lime
  9. 1 avocado
  10. 20 grams butter - PANTRY ITEM
  11. 4 tsp honey - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 840 grams Atlantic salmon fillets
  2. 600 grams red kidney beans
  3. 40 grams coriander
  4. 3 red chilli
  5. 3 tomato
  6. 3 clove garlic
  7. 3 cup jasmine rice
  8. 2 lime
  9. 2 avocado
  10. 30 grams butter - PANTRY ITEM
  11. 6 tsp honey - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt and pepper - PANTRY ITEM

Prep:

  1. pre-heat oven to 200°C
  2. drain and rinse red kidney beans
  3. wash and chop tomato
  4. wash coriander
  5. peel and crush garlic
  6. finely chop chilli
  7. squeeze juice from the lime

Method:

  1. 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.
  2. Meanwhile, season the salmon and place it onto a baking tray lined with cooking paper.
  3. 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.
  4. Bake salmon in the oven for about 12 minutes or until cooked to your liking.
  5. Stir the kidney beans and tomato into the rice.
  6. 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.
  7. Serve salmon over the Mexican rice and avocado.
  8. wash and chop parsley
  9. cut lemon into wedges
  10. preheat the oven to 200°C (180°C fan-forced)
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
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