Serves 4
Prep time: 15 minutes
Cooking time: around 12 minutes
1 ripe mango, peeled and diced
1 red onion, peeled and diced
¼ cucumber, peeled and diced
4 tablespoons of finely diced red, sweet pepper
A handful of chopped coriander
Juice and zest of two limes
Half an avocado
4-5 tablespoons of yogurt
1 tablespoon of olive oil
½ red chilli deseeded and chopped (optional)
4 boneless sustainable sourced salmon fillets or steaks
1 pack of Refresh Spice Blend
Sea salt flakes
300g long grain rice
1 dsp olive oil
Zest of 1 lime
A handful of fresh coriander leaves, finely chopped Lime wedges to serve
In a bowl, combine chopped mango, onion, cucumber and red pepper with the juice and zest of one of the limes. Stir in coriander, season and set aside in fridge.
Blend together the juice and zest of the other lime, half an avocado and the yogurt.
Put in bowl, stir in chilli (if using), season and set aside in the fridge.
Gently pat the salmon with a kitchen roll to make sure surface is dry.
Rub the Refresh Spice Blend all over salmon pieces.
Then crush the sea salt in fingers and season the spiced salmon. Set this aside.
Cook the rice according to its instructions and while that is cooking, heat a large frying pan with a tablespoon of oil over a medium heat.
Cook the fillets (don’t crowd the pan – you may have to do two at a time) for 3-5 minutes on each side or until the fish is cooked – the spices should give a nice crust.
Turn off the heat, squeeze a little lime over the salmon and set the pan to one side.
Tip the cooked rice into a bowl that contains the oil, a generous squeeze of lime juice and a handful or two of chopped coriander. Mix well.
Divide rice between four bowls, top with flaked cooked salmon on one side of the bowl and the mango, red onion, cucumber and pepper mix on the other. Serve with extra lime wedges and the yogurt dressing.
