This all in one meal is deliciously healthy with lightly spiced salmon, herby rice and a crunchy slaw.
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Yields:
4 serving(s)
Total Time:
30 mins
Cal/Serv:
553
Ingredients
225g
white basmati and wild rice mix
350ml
vegetable stock
1
garlic clove, crushed
1Tbsp.
sweet smoked paprika
1tsp.
mild chilli powder
1/2tsp.
ground cumin
1/2tsp.
dried chilli flakes
1/2tsp.
each dried oregano and dried thyme
2Tbsp.
olive oil
4
skinless salmon fillets, about 120g each
Finely grated zest and juice 1 lime
Large handful coriander, roughly chopped
For the slaw
1/2
red cabbage, cored and finely shredded
1/2
red onion, finely sliced
2Tbsp.
Dijon mustard
250g
natural yogurt
Juice 2 limes
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Rinse rice thoroughly under cold water, then drain. Add to a medium pan with the stock, bring to a gentle simmer over medium heat. Stir then cover with a lid. Reduce heat to low and cook for 17min. Remove from heat and set aside, without removing the lid.
Step 2Meanwhile, in a small bowl, mix the garlic, spices, dried herbs, oil and some seasoning. Put salmon on a baking tray lined with baking parchment and brush with the spice mix. Cook in the oven for 15min, or until the salmon flakes when pressed.
Step 3Meanwhile, mix all the 'slaw ingredients and plenty of seasoning in a serving bowl.
Step 4Uncover the rice, sprinkle over the lime zest, juice and coriander and fork through gently. Divide between 4 plates and serve with the salmon and 'slaw.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
