Serves: 2
Prep: 15 mins
Ingredients
- 1/2 red chilli
- 1 handful of fresh coriander
- 30g creamed coconut
- 1 lime
- 1 tbsp Mindful Chef Mexican spice mix
- 2 spring onion
- 1 red pepper
- 250g steamed brown basmati rice
- 2 salmon fillets
- 1 tbsp tamari
- 150g drained sweetcorn
Nutritional Information
Calories: 637
Protein: 38g
Carbs: 53g
Fat: 33g
Method
- Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle
- Dissolve the creamed coconut in a jug with 80ml boiling water
- Place the salmon fillets on a small baking tray (skin-side down). Drizzle with 1 tsp oil, then sprinkle over the Mexican spice mix, ensuring the fillets are evenly coated – bake for 12 mins, or until cooked through
- Dice the pepper. Thinly slice the spring onions. Heat a large frying pan with 1 tsp oil on a medium heat. Add the pepper and half the spring onions; cook for 3 mins
- Add the sweetcorn to the pan, followed by the rice. Cook for 2 mins, then add the creamed coconut. Stir everything together and cook for a further 1 minute, then remove from the heat
- Roughly chop the coriander and thinly slice the half red chilli (remove the seeds for less heat). Add half the coriander to the pan; season with sea salt and black pepper. Stir
- Halve the lime. Squeeze the juice from one half into the rice
- Serve the rice drizzled with the tamari and the salmon flaked over the top
- Garnish with the chilli slices (to taste), remaining coriander, remaining spring onions and a squeeze of lime juice.
Mexican rubbed salmon, coconut & lime rice Recipe | Mindful Chef
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