with Bell Pepper, Spinach and Steamed Rice
Super speedy, this Smoky Salmon and Mexican Style Spiced Sauce will be on your table in less than 15 minutes. Mexican style spice mix gives this dish a tasty boost, made with chillies, cumin seeds, paprika and thyme.
Allergens
Utensils
Tags
Salmon Fillets
200 grams
Mexican Style Spice Mix
1 sachet(s)
Basmati Rice
150 grams
Bell Pepper
1 unit(s)
Salted Peanuts
25 grams
Tomato Passata
1 carton(s)
Vegetable Stock Paste
10 grams
Baby Spinach
40 grams
Sugar for the Sauce
1 tsp
Water for the Sauce
100 milliliter(s)
Honey
1 tbsp
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pat the salmon dry with kitchen paper and season with salt and pepper.
- Lay the salmon onto a lined baking tray. Sprinkle over a third of the Mexican style spice mix.
- When the oven is hot, roast on the top shelf until the fish is cooked, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw fish. Cook so they're opaque in the middle.
- Meanwhile, boil a half-full kettle.
- Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Crush the peanuts in the unopened sachet using a rolling pin.
- Heat a drizzle of oil in a large frying pan on medium-high heat.
- When hot, add the pepper. Fry, 5-6 mins.
- Add the remaining Mexican style spice mix. Fry, 1 min.
- Add the passata, veg stock paste, sugar and water (see pantry for both).
- Simmer, 3-4 mins. Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Serve the rice and veg between serving bowls.
- Top with the baked fish.
- Drizzle the honey (see pantry) over the salmon.
- Sprinkle the crushed peanuts to finish.
2848
kJ
Energy (kJ)
681
kcal
Energy (kcal)
24.7
g
Fat
4.5
g
of which saturates
86.5
g
Carbohydrate
18.3
g
of which sugars
6.1
g
Dietary Fibre
32.9
g
Protein
2.38
g
Salt
