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Salmon with Peppers

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Recipe Ingredients

  • 1 cup brown rice
  • 1½ tsp canola oil
  • salt and freshly ground black pepper
  • 4 skinless centre-cut salmon fillets (140g each)
  • 2 limes (1 cut into wedges)
  • 3 small peppers (red, orange and yellow)
  • 1 medium onion (170g to 225g)
  • ½ cup packed fresh basil leaves
  • 170g baby spinach

Recipe Directions

  1. Prepare rice according to instructions on the packet.
  2. In a large nonstick skillet, heat ½ teaspoon of oil on medium for 1 minute. Sprinkle ¼ teaspoon of salt and teaspoon of pepper on salmon. Add to skillet and cook for 8 to 10 minutes or until opaque throughout, turning once. Transfer to serving plates. Grate peel of whole lime over fish.
  3. While the salmon cooks, slice the peppers into very thin pieces. Finely chop the onion.
  4. Drain fat from skillet. Heat 1 teaspoon of oil in skillet on medium for 1 minute. Add peppers, onion, 3 tablespoons of water and  teaspoon of salt. Cover and cook for 5 minutes. Uncover and cook for 3 to 5 minutes longer or until tender, stirring occasionally. Stir in basil and cook until wilted. From the lime, squeeze 1 tablespoon of juice into the mixture.
  5. Meanwhile, in a large bowl, combine spinach and a pinch of salt. Cover with plastic wrap and pierce; microwave on high for 1 minute or until spinach is wilted. Spoon next to salmon, along with the rice and pepper mixture. Serve with lime wedges.

Each serving: About 1 590kJ, 37g protein, 33g carbohydrate, 12g total fat (2g saturated), 6g fi bre, 90mg cholesterol, 395mg sodium.

Each Serving:

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