Nutritious Spice-Crusted Salmon

Nutrition per serve

Ingredients

• 1pcs corn cob
• 1bunch coriander
• 125g brown and black rice with quinoa
• 1pcs tomato
• 1pcs capsicum
• 1pcs spring onion
• 2pcs Tasmanian salmon fillets
• 5g South American seasoning
• 15ml extra virgin olive oil
• 10ml red wine vinegar
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Fill a medium saucepan three-quarters full with water and bring to the boil for the rice blend. Discard the husk and silks from the corn, then slice the kernels from the cob. Finely chop the coriander, discarding the stems.
2. Step 2 — Cook rice blend and corn
   Add the rice blend to the pan of boiling water, return to the boil and cook for 15 mins. Add the corn and cook for a further 8 mins or until the rice blend and corn are tender. Drain.
3. Step 3 — Make tomato salad
   Meanwhile, chop the tomato and capsicum. Thinly slice the spring onion on an angle. Combine 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl. Add the tomato, capsicum and spring onion, season with salt and pepper and stir to combine.
4. Step 4 — Prep salmon
   SALMON OPTION Put the salmon in a shallow dish, scatter with 1½ tsp South American seasoning and turn to coat.
5. Step 5 — Cook salmon
   Heat 2 tsp olive oil in a small 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.
6. Step 6 — Get ready to serve
   Combine the remaining South American seasoning, 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl. Add the rice blend, corn and coriander, season with salt and pepper and stir to combine. Divide the rice mixture, salmon and tomato salad among plates to serve.

Allergens

Sulphites, Fish