Ingredients Jump to Instructions ↓

  1. 4 thick salmon fillets (skin removed)

  2. 1 bag of pre-washed baby spinach

  3. Parmesan cheese shaved

  4. 1 x 400g can of diced tomatoes

  5. 2 tablesppons lime juice

  6. 2 tablespoons chopped coriander

  7. 1 tablespoon butter

  8. cup of light mayonnaise

  9. 1 cup long grain rice

  10. cup of wild rice

Instructions Jump to Ingredients ↑

  1. Season the Salmon with salt & pepper.

  2. Boil water in a medium pot for the rice.

  3. Add both types of Rice once water has started boiling. Refer to packet intructions for cooking times, but I usually allow 7-10 minutes.

  4. Preheat a large saute/frying pan on a medium heat for 2-3 minutes.

  5. Combine the can of Tomatoes, Lime Juice, Coriander & Mayonnaise in a medium bowl & mix.

  6. Coat both sides of each Salmon Fillet with the tomato mixture & place into Saute Pan.

  7. Add the remaining tomato mixture to the pan & cook for 3-5 minutes on each side - depending how thick your fillets are.

  8. Wash Spinach & place in a Microwave safe bowl. Add 1 tablespoon of Butter to the Spinach. Cover & Microwave on Medium for 3-4 minutes.

  9. Once rice is cooked, remove from stove & strain out water. Mix the Rice with the now cooked & buttered Spinach & sprinkle with the Shaved Parmesan Cheese. Place a bed of this Rice/Spinach mixture onto serving plates.

  10. Top the Rice/Spinach mixture with the Salmon Fillets & spoon over the Tomato mixture.

  11. Garnish with Coriander Leaves & a few more curls of Shaved Parmesan.


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