Fast Fiesta Lime Salmon & Wild Rice
with Creamy Slaw & Corn Cob
- Fish
- Eggs
- May contain traces of allergens
- Crustaceans
- Molluscs
- Eggs
- Milk
Enjoy a Fiesta on a plate with this Mexican fiesta and brown, red and wild rice plate featuring a nutritious rice blend and juicy corn cob. This vibrant feast is finished with a zingy slaw for a fresh, satisfying crunch.
Ingredients
1
Corn
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 sachet
Mexican Fiesta Spice Blend
1
Lime
1 packet
Shredded Cabbage Mix
1 packet
Baby Spinach Leaves
1 packet
Microwavable Brown Rice
(May be present: Eggs.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Mojo Verde
(May be present: Milk.)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. Cover to keep warm.
• In a medium bowl, combine salmon, Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Remove pan from heat and add a good squeeze of lime juice.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, slice lime into wedges.
• In a medium bowl, combine shredded cabbage mix, baby spinach leaves, a squeeze of lime juice and garlic aioli. Season.
• Microwave brown, red & wild rice until steaming, 90 seconds.
• Divide wild rice and corn cob between bowls.
• Top with Fiesta lime salmon and creamy slaw. Serve with any remaining lime wedges. Enjoy!
