Honey Butter Salmon

Nutrition per serve

Ingredients

• 125g brown rice
• 1head broccoli
• 1pcs capsicum
• 1pcs tomato
• 5g South American seasoning
• 2pcs Tasmanian salmon fillets
• 20g chipotle in adobo sauce
• 20g butter
• 15ml olive oil
• 3ml honey

Method

1. Step 1 — Cook rice
   Remove 20g butter from the fridge and set aside to soften. Preheat the oven to 200C, fan-forced. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep vegetables
   Trim the broccoli stem and coarsely chop. Cut the broccoli head into small florets. Cut the capsicum into bite-sized chunks. Coarsely chop the tomato.
3. Step 3 — Par-bake vegetables
   Line a large oven tray with baking paper. Put the broccoli, capsicum and tomato on the lined tray. Scatter with 1¼ tsp South American seasoning, drizzle with 2 tsp olive oil and season with salt and pepper, then toss to coat. Bake for 15 mins or until starting to soften.
4. Step 4 — Prep and bake salmon
   Meanwhile, combine the remaining South American seasoning and 2 tsp olive oil in a bowl. Add the salmon and turn to coat. Once the vegetables have baked for 15 mins, put the salmon on one end of the tray beside the vegetables and bake for a further 5-6 mins until the salmon is cooked to your liking and the vegetables are tender.
5. Step 5 — Prep honey butter
   While the salmon and vegetables are baking, put the butter and ½ tsp honey in a bowl, season with salt and pepper, then mash with a fork to combine.
6. Step 6 — Get ready to serve
   Add the honey butter and half the chipotle* to the baked vegetables on the tray (chipotle has a chilli-kick, reduce or omit depending on your heat preference). Toss until the butter is melted and coats the vegetables. Take the tray bake to the table and serve with the rice.

Allergens

Milk, Sulphites, Fish