Piri Piri Salmon with Herby Rice

Name: Piri Piri Salmon with Herby Rice
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 225 g white basmati and wild rice mix; 350 mL vegetable stock; 1 garlic clove, crushed; 1 tbsp. sweet smoked paprika; 1 tsp. mild chilli powder; 1/2 tsp. ground cumin; 1/2 tsp. dried chilli flakes; 1/2 tsp. each dried oregano and dried thyme; 2 tbsp. olive oil; 4 skinless salmon fillets, about 120g each; Finely grated zest and juice 1 lime; Large handful coriander, roughly chopped; 1/2 red cabbage, cored and finely shredded; 1/2 red onion, finely sliced; 2 tbsp. Dijon mustard; 250 g natural yogurt; Juice 2 limes

Swap the salmon for another type of fish if you like – cod loins or tuna steaks work particularly well.

By The GH Kitchen TeamPublished: 06 October 2021

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This all in one meal is deliciously healthy with lightly spiced salmon, herby rice and a crunchy slaw.

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Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

553

Ingredients

225 g white basmati and wild rice mix
350 ml vegetable stock
1 garlic clove, crushed
1 Tbsp. sweet smoked paprika
1 tsp. mild chilli powder
1/2 tsp. ground cumin
1/2 tsp. dried chilli flakes
1/2 tsp. each dried oregano and dried thyme
2 Tbsp. olive oil
4 skinless salmon fillets, about 120g each
Finely grated zest and juice 1 lime
Large handful coriander, roughly chopped

For the slaw

1/2 red cabbage, cored and finely shredded
1/2 red onion, finely sliced
2 Tbsp. Dijon mustard
250 g natural yogurt
Juice 2 limes

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Rinse rice thoroughly under cold water, then drain. Add to a medium pan with the stock, bring to a gentle simmer over medium heat. Stir then cover with a lid. Reduce heat to low and cook for 17min. Remove from heat and set aside, without removing the lid.
2. Step 2Meanwhile, in a small bowl, mix the garlic, spices, dried herbs, oil and some seasoning. Put salmon on a baking tray lined with baking parchment and brush with the spice mix. Cook in the oven for 15min, or until the salmon flakes when pressed.
3. Step 3Meanwhile, mix all the 'slaw ingredients and plenty of seasoning in a serving bowl.
4. Step 4Uncover the rice, sprinkle over the lime zest, juice and coriander and fork through gently. Divide between 4 plates and serve with the salmon and 'slaw.

Per serving:

Calories: 553
ProteinL 36g
Total fat: 20g
Saturates: 4g
Carbs: 56g
Total sugars: 10g
Fibre: 4g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time