Tex-Mex Salmon and Smoky Aioli

Nutrition per serve

Ingredients

• 1clove garlic
• 150g jasmine rice
• 10g Tex-Mex seasoning
• 2pcs Tasmanian salmon fillets
• 1pcs capsicum
• 1pcs zucchini
• 50g baby spinach leaves
• 50g smoky aioli
• 10g butter
• 19ml olive oil

Method

1. Step 1 — Start garlic rice
   Crush or finely chop the garlic. Rinse the rice until the water runs clear. Heat 10g butter and 1 tsp olive oil in a small saucepan over medium heat. Cook the garlic for 30 secs or until fragrant. Remove from the heat, add the rice and stir well to coat.
2. Step 2 — Cook garlic rice
   Add 250ml (1 cup) water to the rice, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Prep ingredients
   Meanwhile, combine 2 tsp Tex-Mex seasoning and 2 tsp olive oil in a shallow dish and season with salt and pepper. Add the salmon and turn to coat. Thinly slice the capsicum. Halve the zucchini lengthwise, then thickly slice on an angle.
4. Step 4 — Chargrill salmon
   Heat a chargrill pan over high heat until hot. Cook the salmon, reserving marinade, skin-side down, for 2 mins or until skin is crisp and golden. Reduce heat to medium-high, turn and cook, flesh-side down, for a further 2 mins. Remove from the pan, return to the reserved marinade and turn to coat. Cook the salmon for a further 1 min each side or until just cooked or cooked to your liking.
5. Step 5 — Cook vegetables
   While the salmon is cooking, heat 2 tsp olive oil in a medium frypan over high heat. Cook the capsicum and remaining Tex-Mex seasoning, stirring regularly, for 2 mins. Add the zucchini and cook, stirring occasionally, for a further 3 mins or until just tender. Season with salt and pepper.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Add the spinach to the rice and stir until wilted. Taste, then season with salt and pepper. Divide the garlic rice, salmon and vegetables among plates and serve with the aioli.

Allergens

Milk, Sulphites, Fish, Egg