Grilled Salmon with Green Rice and Salsa Recipe

Serves 4

1-14 PersonalPoints™ Per Serving

Ingredients

4 x 130 g salmon fillets
250 g basmati rice, rinsed
50 g fresh flat-leaf parsley, finely chopped
25 g fresh coriander, finely chopped
4 spring onions, finely chopped, reserving some for garnish
4 garlic cloves, finely sliced
3 ripe tomatoes, finely chopped
½ cucumber, finely chopped
1 lime, zested and juiced
700 ml fish stock, made with 2 stock cubes
1 tbsp water Salter and pepper, to taste
Calorie-controlled cooking spray

Method

Step 1: Preheat the oven to 220 °C, fan 200°C, gas mark 7.
Step 2: Mist a non-stick pan with the cooking spray and fry most of the spring onions with the garlic, parsley, coriander (reserving 1 tbsp) and water over a medium heat until softened and highly fragrant. Add the rice and stock to the pan and stir to combine. Cover with a lid and bring to the boil. Simmer for approx. 15 minutes until the rice is tender.
Step 3: Meanwhile, preheat the grill until the green ready indicator light comes on.
Step 4: Season the salmon fillets and mist with the cooking spray. Place the fillets on the grill and cook for approx. 15 minutes until cooked through.
Step 5: Whilst the salmon is cooking, combine the spring onions, tomatoes, cucumber, lime zest and lime juice to make the salsa. Season to taste.
Step 6: Place the salmon on a bed of rice and serve with the salsa

Shop WW by Progress