15-Min Nutritious Salmon Rice Salad

Nutrition per serve

Ingredients

• 1pcs baby broccoli
• 1bunch dill
• 1pcs zucchini
• 5g cumin and coriander spice blend
• 2pcs Tasmanian salmon fillets
• 150g peas
• 250g microwave brown rice and quinoa
• 50g aioli mayonnaise
• 1pcs olive oil
• 15ml extra virgin olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Season salmon
   Bring a small saucepan of water to the boil for the peas and zucchini. Trim the baby broccoli. Chop the dill, discarding stems. Peel the zucchini into ribbons with a vegetable peeler. Combine the cumin and coriander spice blend and a drizzle of olive oil in a bowl and season with salt and pepper. Add the salmon and turn to coat.
2. Step 2 — Cook salmon
   Heat a medium frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
3. Step 3 — Cook greens
   Heat a drizzle of olive oil in the same pan over high heat. Cook the baby broccoli, turning, for 3-4 mins until browned and tender. Cook the peas and zucchini in the pan of boiling water for 2 mins or until tender. Drain.
4. Step 4 — Get ready to serve
   Meanwhile, massage the packet of rice blend to loosen and tear a 2cm opening for steam to escape. Heat in microwave for 90 secs or until heated through. Whisk 1 tbs extra virgin olive oil and 1 tsp vinegar in a large bowl. Season with salt. Add rice, peas, zucchini and dill. Divide rice salad, salmon and baby broccoli among plates. Serve with aioli.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
   We value and listen to your feedback. Tell us what you think about this recipe by rating it in the app or on the website.

Allergens

Sulphites, Fish, Egg