Santa Fe Salmon With Spinach Wild Rice

Season the Salmon with salt & pepper.

Boil water in a medium pot for the rice.

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

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

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

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

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

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

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.

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

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