Author Notes
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
Ingredients
- For the Guacamole:
-
1
red onion, diced
-
Sea salt & cracked pepper
-
1
green chilli, choped
-
2
limes, juice & zest
-
2
ripe hass avocados, chopped
-
2
vine-ripened tomatoes, diced
-
1 handful
of cilantro leaves
- Salmon with Saffron Rice & Guacamole
-
1 cup
Jasmine rice
-
1 pinch
Saffron
-
1
bird's eye chilli, diced
-
1/4 cup
cilantro, chopped
-
1/4 cup
mint, chopped
-
4
Salmon fillets, at room temperature
-
Olive oil, for rubbing the salmon
-
Sea salt, for seasoning the salmon
-
1 bunch
lemon sorrel
-
Olive oil, for the sorrel
-
Lemon juice, for the sorrel
Directions
-
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.
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