This is such a great weeknight dinner recipe that doesn't require much from the effort department. You can whip up the saffron rice beforehand and quickly reheat it when ready to serve. The saffron rice goes so well together with the fresh guacamole! Salmon works perfectly with the two flavour combinations but it could also be substituted for chicken or your favourite seafood! Enjoy :) —What To Cook
For the Guacamole:
red onion, diced
Sea salt & cracked pepper
green chilli, choped
limes, juice & zest
ripe hass avocados, chopped
vine-ripened tomatoes, diced
of cilantro leaves
Salmon with Saffron Rice & Guacamole
bird's eye chilli, diced
Salmon fillets, at room temperature
Olive oil, for rubbing the salmon
Sea salt, for seasoning the salmon
Olive oil, for the sorrel
Lemon juice, for the sorrel
In This Recipe
Start by preparing the guacamole; place the onion, salt & pepper and chill in a bowl and lightly mix together then add the lime juice & zest, avocado, tomato & coriander. Combine to your preferred consistency and set aside until ready to serve.
Cook the jasmine rice according to the packet instructions then combine the cooked rice with the saffron, chilli, cilantro & mint. Keep warm & set aside.
Brush the salmon fillets with olive oil & season with sea salt. Heat a large fry pan over high heat and cook the fish skin side down for 2-3 minutes, then turn over and cook for a further 2-3 minutes or until cooked through to your liking.
Drizzle lemon sorrel (or any leafy green of your liking) with olive oil & lemon juice. Serve with the spicy saffron rice, salmon & guacamole.