Spiced Salmon & Tex-Mex Brown Rice Bowl
with Charred Corn Slaw & Garlic Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Lemon Pepper Seasoning
1 tin
Sweetcorn
2
Garlic
1 packet
Brown Rice
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Slaw Mix
1
Red Apple
1
Brown Onion
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain and set aside.
• Meanwhile, drain sweetcorn. Thinly slice apple into wedges. Thinly slice brown onion. Finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts or until fragrant. Add Greek-style yoghurt, stirring to combine. Season.
Custom Recipe: If you've swapped to salmon, pat salmon dry with paper towel (this helps it crisp up in the pan). In a medium bowl, combine oil, spice blend and season as above. Add salmon and turn to coat.
Custom Recipe: Heat pan as above. When oil is hot, cook salmon, skin-side down first, until charred and just cooked through, 2-4 minutes each side.
• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook corn and onion, tossing, until tender, 4-5 minutes. Add Tex-Mex spice blend, and cook until fragrant, 1 minute. • Return brown rice to pan, tossing to coat, 1 minute. Season to taste. • In a bowl, add slaw mix, apple, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
Custom Recipe: Top brown rice and charred corn slaw with salmon. Enjoy!
