with Jewelled Rice and Red Sauce
Is there anything better than digging into a rice bowl? Packed with smoky aromatic spices, crisp veggies and red saucy salmon, this festive dish will immediately transport you to Mexico, no passport required! Ingredients: Salmon fillets • Green pepper • Sweet bell pepper • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • All-purpose flour (wheat) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
All-Purpose Flour
1 tbsp
Enchilada Spice Blend
8 g
Vegetable Broth Concentrate
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Bell Pepper
1 unit(s)
Corn Kernels
113 g
Basmati Rice
0.75 cup
Sour Cream
1 unit(s)
Cilantro
7 g
Lime
1 unit(s)
Tomato Sauce Base
2 tbsp
Oil
0.5 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and corn, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut peppers into 1/2-inch pieces.
- Roughly chop cilantro.
- Zest lime, then cut into wedges.
- To a small bowl, add sour cream and lime zest. Season with salt and pepper, then stir to combine. Set aside.
- Pat salmon dry with paper towels. Season with salt, pepper and half the Enchilada Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-5 min, stirring occasionally, until peppers are tender-crisp.
- Season with salt and pepper. Transfer veggies to a large bowl and cover to keep warm.
- Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.** Transfer to a plate and break salmon up into large flakes/pieces, removing and discarding skin.
- To the same pan, add 1 tbsp (2 tbsp) butter.
- Add tomato sauce base, flour and remaining Enchilada Spice Blend. Cook, whisking constantly, until fragrant, 1 min.
- Add broth concentrate and 1/2 cup (1 cup) water. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium-low. Cook for 2-3 min, stirring often, until sauce thickens slightly. Add cooked salmon.
- Fluff rice with a fork.
- To the large bowl with the veggies, Season with salt, then stir to combine.
- Divide rice between bowls.
- Top with salmon and red sauce.
- Dollop lime crema over top.
- Sprinkle with cilantro and squeeze over a lime wedge, if desired.
If you've opted to get salmon, pat salmon dry with paper towels. Season with salt, pepper and half the Enchilada Spice Blend. Once veggies are cooked, reheat pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.** Transfer to a plate and break salmon up into large flakes/pieces, removing and discarding skin. When red sauce is ready, add salmon.
790
kcal
Calories
30
g
Fat
10
g
Saturated Fat
96
g
Carbohydrate
13
g
Sugar
7
g
Dietary Fiber
37
g
Protein
105
mg
Cholesterol
800
mg
Sodium
0.4
g
Trans Fat
1400
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
