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Method:

  • Avocado (pitted and peeled) 200.0 g
  • Lemon 1.0 pc
  • To taste Salt
  • To taste Pepper
  • Red onion (cut into strips) 80.0 g
  • 125g Skin-on salmon fillets (deboned) 4.0 pc
  • Extra virgin olive oil 30.0 ml
  • Red pepper, cut into strips 140.0 g
  • Brown & wild rice mix , cooked as per pack instructions 30.0 g
  • Orange Tomatoes, cut into quarters 40.0 g
  • Basil leaves (fresh) 5.0 g
  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.