Smoky Salmon and Mexican Style Spiced Sauce
with Bell Pepper, Spinach and Steamed Rice
Calories
:
681 kcalProtein
:
32.9g proteinDifficulty
:
Easy Pescatarian
Medium Spice
New
Allergens:
- Fish
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Mexican Style Spice Mix
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Energy (kJ)2848 kJ
Energy (kcal)681 kcal
Fat24.7 g
of which saturates4.5 g
Carbohydrate86.5 g
of which sugars18.3 g
Dietary Fibre6.1 g
Protein32.9 g
Cholesterol80 mg
Salt2.4 g
Potassium232.1 mg
Calcium14.8 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Baking Tray
•Baking Paper
•Rolling Pin
•Sieve
•Kettle
•Large Saucepan
•Large Frying Pan
Instructions
1
- 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.
2
- 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.
3
- 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 for the sauce (see pantry for both).
- Simmer, 3-4 mins. Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
4
- Serve the rice and veg between serving bowls.
- Top with the baked fish.
- Drizzle the honey (see pantry) over the cod.
- Sprinkle the crushed peanuts to finish.
Explore Similar Recipes
