Baked Piri Piri Salmon with Lime Dressing
Whether you're cooking dinner for the family or you simply want to make this just for the adults, this spicy salmon is a great dish to add to your midweek repertoire. Marinated with piri piri spices, the flaky, juicy fish is made more delicious with combing a zesty lime dressing and creamy avocado.
Serves 2
Effort: Easy
Prep: 10 mins
Cook: 20 mins
Gluten free
Ingredients
100g brown rice
4 spring onions, trimmed & chopped into chunks
2 small zucchini, sliced into quarters lengthways
handful flat-leaf parsley, chopped
2 tsp piri piri seasoning
2 tsp olive oil
2 salmon fillets, skin on
1 avocado, halved & diced
For the dressing
50ml soured cream
1 lime, zested and juiced - separately
1 tsp clear honey
Instructions
Preheat the oven to 200c, 180c fan Put the brown rice in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes. Drain and set aside.
Meanwhile in a small bowl, mix together the soured cream, lime juice and honey. Season to taste.
Also, in a small bowl, combine the piri-piri with the oil & coat the salmon generously.
In a baking dish add the spring onions & zucchini before laying the salmon fillets skin side up over the top. Drizzle with a little olive oil and season.
Bake in the oven for 15 minutes. Remove from the oven & toss the zucchini & spring onion through the rice along with the lime zest, parsley and some seasoning. Keep warm.
To serve, place the rice mixture on a serving plate, top with the salmon & diced avocado and drizzle over the lime dressing.
Hints & tips
Salmon - Skin on salmon is used in this recipe but use skin off salmon if you prefer.
Try using other fish such as Barramundi or cod if salmon isn’t your thing. Prawns would also be a good substitute for a treat!
Rice - Swap brown rice for what you have on hand - such as cous cous, quinoa, pearl barley or even white rice.
Portion size - This recipe will double perfectly.
Storage - This dish will keep in the fridge for up to 3 days. Not suitable for freezing.
