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Method:

  • Avocado (pitted and peeled) 200 g
  • Lemon 1 pc
  • To taste Salt
  • To taste Pepper
  • 4 x 125 g Skin-on salmon fillets (deboned)
  • 1-2 tbsp Olive oil
  • Red onion (cut into strips) 80 g
  • 140 g Bell pepper (cut into strips)
  • 40 g Orange tomatoes (cut into quarters)
  • 5 g Basil (freshly picked)
  • 30 g Cooked wild rice (prepared as per on pack instructions)
  1. Method:

    • Pre-heat oven to 150 °C.
    • Mash the avocado with a fork, season to taste with the lemon juice, salt and pepper. Set aside.
    • Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of olive oil and place the salmon fillets, skin-side down in the pan and gently sauté about 3-4 min or until golden brown and crispy.
    • Carefully turn over and transfer to an oven dish. Drizzle some of the Knorr Tomato Pronto over the crispy skin and season to taste. Bake for 8-10 min or until the salmon is just cooked.
    • Meanwhile, heat the same sauté pan over medium heat (add some more oil if needed). Add the red onion, bell pepper and sauté for about 3-4 min, add the rice to this and heat through.
    • Stir in the orange tomatoes, the remaining Knorr Tomato Pronto and the basil.
    • After a few min, serve each salmon fillet with a serving of rice.