Flaky salmon, fluffy rice and zingy green sauce to bring it all together. You can make extra of the Peruvian-style sauce and use as a dressing for salad, or drizzled on top of soups.
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Yields:
4
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
680
Ingredients
30 g butter
1 onion, finely chopped
1 tsp. turmeric
1 tsp. ground coriander
2 bay leaves
1 tsp. flaked sea salt
250 g basmati rice
1 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. garlic salt
4 salmon fillets
1 Tbsp. olive oil
For the Peruvian-style sauce
15 g coriander
10 g jalapeños
75 g light mayonnaise
15 g Parmesan, finely grated
Juice 2 limes
Directions
Step 1Preheat oven to 180°C (fan 160°C) mark 4. Heat the butter in a shallow-lidded casserole dish and fry the onion for 4–5min, until soft. Add the turmeric, coriander, bay and salt and cook for 1min before adding the rice. Stir to coat in the onions and then add 500ml just-boiled water from the kettle. Cover with a lid and transfer to the oven for 25min.
Step 2Meanwhile, mix the cumin, smoked paprika and garlic salt and rub all over the salmon fillets. Toss the spring onions in the olive oil.
Step 3When the rice has 10min left in the oven, put the salmon fillets skin-side down in a large ovenproof frying pan and place over a medium heat. Cook for 2min, or until the skin starts to just crisp, then flip the salmon fillets over and add the spring onions to the pan. Transfer to the oven and cook for 8min.
Step 4To make the spicy Peruvian sauce, put all the ingredients in a high-speed blender and whizz until smooth. Add a splash of water if necessary to achieve a pourable consistency.
Step 5Remove the rice from the oven and leave to sit for 5min. Fluff with a fork and sit the salmon and spring onions on top. Drizzle with the sauce and serve any extra on the side.
GH TIP
This recipe would work equally well with chicken or steak if you don’t fancy fish.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
