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Lime Salmon and Amarillo Fiesta Rice Bowl

Lime Salmon and Amarillo Fiesta Rice Bowl

with Creamy Aioli Slaw and Charred Corn
Anushka Magan
Anushka MaganUpdated on June 12, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
847 kcal
Protein
: 
31g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Mexican Style Spice Mix

150 grams

Basmati Rice

160 grams

Sweetcorn

1 unit(s)

Lime

120 grams

Sliced Carrot and Cabbage Mix

50 grams

Aioli

(Contains: Egg, Mustard)

20 grams

Wild Rocket

40 grams

Amarillo Chilli Paste

Not included in your delivery

20 grams

Butter

1 tbsp

Honey

Energy (kJ)3542 kJ
Energy (kcal)847 kcal
Fat42.5 g
of which saturates9.9 g
Carbohydrate89.2 g
of which sugars18.9 g
Dietary Fibre6.7 g
Protein31 g
Cholesterol80 mg
Salt2.6 g
Potassium71.4 mg
Calcium35.4 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Kettle
•Baking Paper
•Large Saucepan
•Bowl
•Pan

Cooking Steps

Get Started
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
  • Lay the salmon, skin-side down, onto a lined baking tray. Season with salt, pepper and the Mexican style spice mix.
  • Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw fish. Cook so they're opaque in the middle.
Rice Time
2
  • Next, pour the boiled water into a saucepan with ¼ tsp salt on high heat.
  • Boil the rice, 10-12 mins.
  • Once cooked, drain, pop back in the pan and cover.
Prep Time
3
  • Meanwhile, drain the sweetcorn. Heat a drizzle of oil in a frying pan on high heat.
  • Once hot, fry the sweetcorn, 3-4 mins. Adjust the heat if necessary. Stir only twice during this time - you want the corn to pick up some nice colour.
  • Cut the lime into wedges.
  • Once ready, transfer the corn to a bowl. Set aside. 
Dinner's Ready!
4
  • In a bowl, combine the sliced carrot and cabbage mix, aioli, rocket and a squeeze of lime juice. 
  • Add the butter, honey (see pantry for both amounts) and a squeeze of lime juice to the cooked salmon. Turn to coat. Season with salt and pepper. 
  • Share the rice between your bowls. Top with the salmon, charred corn and slaw.
  • Drizzle over the Amarillo chilli paste. Serve with any remaining lime wedges.
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