I actually can't take the credit for this recipe - one of my very good American friend's has generously allowed me to share it here. The combination of Salmon, Tomato, Mayonnaise & Coriander seemed a little unusal to me when I'd first heard about it. But after trying it, this has now become a dish that I cook fairly regularly - it's a little on the rich side, but well worth the taste experience. Serves 4.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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