with buttered rice and zesty mayo
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Salmon
400 grams
Breadcrumbs
1 pack(s)
Broccoli
250 grams
Rice
150 grams
Garlic
2 unit(s)
Chilli
1 unit(s)
Mayo
2 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Lime
1 unit(s)
Butter
1 tbsp
Oil
0.5 tbsp
Oil
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- While the rice cooks, zest and juice half the lime. Cut the remaining lime into thick wedges.
- In a small bowl, stir together the mayo, lime zest and ½ tsp lime juice (per 2P).
- Season to taste with sugar, salt and pepper.
- In a separate bowl, combine the breadcrumbs with ½ tbsp oil (per 2P).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve, deseed and finely chop the chilli.
- Pop the broccoli onto a lined baking tray.
- Toss together with the garlic, chilli, salt, pepper, and a good glug of oil. Spread out in a single layer. Set the tray aside.
- Pat the salmon dry with kitchen paper then season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
- Arrange the fillets, skin-side down, on a separate lined baking tray.
- Spread a thin layer of mayo over the tops of the salmon fillets.
- Spoon equal amounts of the breadcrumb mix onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.
- Place the broccoli on the middle shelf of the oven and roast until the edges are crispy and slightly charred, 10-15 mins.
- Bake the salmon on the top shelf of the oven until the fish is cooked through and the breadcrumbs are golden, 10-15 mins. IMPORTANT: Salmon is cooked when opaque in the middle.
- Stir 1 tbsp butter (per 2P) into the rice until melted and well incorporated, fluffing it up as you go.
- Divide rice between bowls or deep plates.
- Top with broccoli and golden salmon.
- Serve with a drizzle of sweet chilli sauce over your salmon and lime wedges alongside for squeezing over.
4540
kJ
Energy (kJ)
1085
kcal
Energy (kcal)
56.3
g
Fat
11.7
g
of which saturates
94
g
Carbohydrate
14.2
g
of which sugars
7.4
g
Dietary Fiber
53.2
g
Protein
160
mg
Cholesterol
5.11
g
Salt
with buttered rice and lemony mayo
