With a little help from the freezer, have this vibrant, Mexican inspired salad on the table in 20 minutes. Bursting with lime, coriander and taco seasoning, it makes the an easy, flavour packed lunch or dinner.
805 calories per serve
2 x 250g packet frozen skin on salmon fillets, thawed
2 tbsp taco seasoning
2 tbsp extra virgin olive oil, plus extra, to drizzle
450g packet microwave brown rice
200g packet frozen McCain Oh My Veg Mexican Street Corn
1 ⁄2 cup chopped fresh coriander sprigs
2 tbsp fresh lime juice
100g feta, finely crumbled
Sour cream, to serve
lime wedges, to serve
4 Method Steps
Step 1Place the salmon(2 x 250g packet frozen skin on salmon fillets, thawed) in a large bowl. Sprinkle with the taco seasoning (2 tbsp taco seasoning) and drizzle over 1 tbsp oil (2 tbsp extra virgin olive oil, plus extra, to drizzle). Toss until the salmon is well coated.
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Step 2Heat the remaining oil in a large frying pan over medium-high heat. Cook salmon, skin-side down, for 2-3 minutes or until golden and crisp. Turn the salmon. Cook for 2-3 minutes or until the fish flakes easily when tested with a fork in the thickest part.
Step 3Meanwhile, warm the rice (450g packet microwave brown rice) following packet directions then transfer to a large bowl. Microwave the frozen veg (200g packet frozen McCain Oh My Veg Mexican Street Corn) mix following packet directions and add to the rice. Toss. Add the coriander (1 ⁄2 cup chopped fresh coriander sprigs) and lime juice (2 tbsp fresh lime juice). Season. Toss until well combined.
Step 4Divide the rice salad among serving bowls. Top with the salmon. Scatter over the feta (100g feta, finely crumbled) and drizzle over extra oil. Season and serve with sour cream (Sour cream, to serve) and lime wedges (lime wedges, to serve).
Nutrition per Serving