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Mexican salmon and sweetcorn rice salad recipe
Mexican salmon and sweetcorn rice salad recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and easy Mexican salad with zesty lime, fresh coriander, and savory taco seasoning. Ready in just 20 minutes for a flavorful meal.
Ingredients:
  • 2 x 250g packet frozen skin on salmon fillets, thawed
  • 20.00 gm taco seasoning
  • 36.40 gm extra virgin olive oil, plus extra, to drizzle
  • 450g packet microwave brown rice
  • 200g packet frozen Oh My Veg Mexican Street Corn
  • 1 ⁄250.00 ml chopped fresh coriander sprigs
  • 42.00 gm fresh lime juice
  • 100g feta, finely crumbled
  • Sour cream, to serve
  • lime wedges, to serve
Instructions:
  • In a spacious bowl, lay down the salmon. Sprinkle with the zesty taco seasoning and generously drizzle 1 tbsp of oil. Mix thoroughly until the salmon is fully coated with flavor.
  • In a large frying pan over medium-high heat, heat the remaining oil. Cook salmon, skin-side down, until golden and crisp, about 2-3 minutes. Flip the salmon and continue cooking for another 2-3 minutes, or until the fish flakes easily with a fork.
  • Warm the rice as directed on the packet, then transfer to a large bowl. Microwave the frozen veg mix according to packet directions and combine with the rice. Mix in the coriander, lime juice, and season to taste. Toss until everything is well combined.
  • Portion the rice salad into individual serving bowls, then generously layer the top with the flavorful salmon. Sprinkle the crumbled feta over the dish and lightly drizzle with additional oil for added richness. Season the dish to your liking and present with a side of tangy sour cream and fresh lime wedges for a vibrant finish.

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