For a quick and tasty meal that cooks in less than 10 minutes, coat salmon in paprika, mint and oregano then pan fry. Serve with Greek salad and brown rice.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
4 Coles Australian Skin On Salmon Portions
2 tbs olive oil
2 tsp smoked paprika
1 tsp dried oregano
2 tbs finely chopped mint
250g pkt microwavable brown rice
350g cherry tomatoes, coarsely chopped
2 Lebanese cucumbers, chopped
175g pkt Coles Mini Vine Capsicums, seeded, thinly sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the salmon, oil, paprika, oregano and half the mint in a large bowl. Season.
Step 2
Heat a large frying pan over medium-high heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Heat rice following packet directions. Divide among serving bowls. Top with the salmon. Combine tomato, cucumber, capsicum, olives, onion, fetta and remaining mint in a large bowl. Divide the salad among the bowls. Drizzle with lemon juice and extra oil. Sprinkle with lemon rind.
175g pkt Coles Mini Vine Capsicums, seeded, thinly sliced
1/2 cup (80g) kalamata olives
1 red onion, thinly sliced
100g fetta, crumbled
1 lemon, rind finely grated, juiced
1/4 cup (60ml) olive oil, extra
Description
For a quick and tasty meal that cooks in less than 10 minutes, coat salmon in paprika, mint and oregano then pan fry. Serve with Greek salad and brown rice.
Method
Step 1
Combine the salmon, oil, paprika, oregano and half the mint in a large bowl. Season.
Step 2
Heat a large frying pan over medium-high heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Heat rice following packet directions. Divide among serving bowls. Top with the salmon. Combine tomato, cucumber, capsicum, olives, onion, fetta and remaining mint in a large bowl. Divide the salad among the bowls. Drizzle with lemon juice and extra oil. Sprinkle with lemon rind.
