Mexican Salmon with Sweetcorn Rice Salad
4 x 160g pinboned salmon portions, skin on
2 T taco seasoning
2 T extra virgin olive oil, plus extra, to drizzle
450g instant brown rice
200g sweetcorn kernels
½ red capsicum, diced
½ tin black beans, drained
½ red onion, finely sliced
½ C chopped fresh coriander
2 T fresh lime juice
1 T extra virgin olive oil, extra
100g feta, finely crumbled
Sour cream, to serve
Lime wedges, to serve
- Place the salmon portions in a large bowl. Sprinkle with the taco seasoning and drizzle over 1 tbsp oil. Toss until the salmon is well coated.
- Heat 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.
- Meanwhile, warm the rice following packet directions then transfer to a large bowl. Add corn, capsicum, black beans, and red onion to the rice. Toss. Add the coriander, lime juice and extra olive oil. Season well. Toss until well combined.
- Divide the rice salad among serving bowls. Top with the salmon. Scatter over the feta and drizzle over extra oil. Season and serve with sour cream and lime wedges.
Recipe adapted from taste.com.au
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