This fresh and light dish is just what we’re after as the nights start to warm up! Elevate salmon by adding a spice rub and toppings like this fresh salsa and chimichurri.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the chimichurri for the salmon (store in an airtight container in the fridge)
Ingredients
- 1 cup coriander
- 1 green chilli
- 1 tsp dried oregano
- 1 small garlic clove
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- Salt and pepper
Method
- Add all the ingredients into a blender and blend until combined and vibrant green.
Make the spice rub for the salmon (store in an airtight jar in the pantry)
Ingredients
- 1 Tbsp paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp coconut sugar/brown sugar
- Salt and pepper
Method
- Add the paprika, cumin, oregano, sugar, salt and pepper to a small jar.
Tips
- When cooking the salmon, we like to turn the oven to the grill setting during the last few minutes, this helps the exterior to get deliciously crispy without over cooking it.
Shortcuts
- You can swap charred corn for 1 cup of defrosted corn, make sure to pat the corn dry before adding to the salsa.
Note
- If you are make the fried rice, cook an additional cup of rice (approximately 3 cups when cooked) and store it in an airtight container once cooled. Aged or day-old rice is ideal for making the perfect fried rice.
Shortcuts
Vegetables
- Add finely diced capsicum to the salsa.
Protein
- Swap salmon for roasted chicken thighs, cooked with the same spice mix, a generous drizzle of olive oil and the juice of 1 lemon for 30-35 minutes until golden brown and cooked through.
- For a vegetarian option, swap salmon for our Black Bean ‘Meatballs’ or smokey black beans.
Ingredients
- 400g black beans (1 tin, rinsed and drained)
- 1 brown onion (finely diced)
- 1 garlic clove (crushed)
- 1 tsp oregano
- Olive oil
- Salt and pepper
Method
- Start by draining the black beans, reserving half the liquid. In a medium saucepan over medium heat, add approximately 1 Tbsp of olive oil, onion, salt and pepper.
- Cook for 5-8 minutes, stirring occasionally, until the onions are soft and translucent. Add the garlic and oregano, saute for 1 minute, then add the black beans and the reserved liquid; simmer for 5 minutes.
- Use a potato masher to break down the beans until you reach your desired consistency.
Other
- For a lighter option omit the rice and serve with finely sliced baby cos and some extra salsa.
Ingredients
Salsa
- 1 ½ cups frozen corn kernels
- 1 Tbsp butter
- 1 avocado (cut into cubes)
- 1 punnet cherry tomatoes (cut into quarters)
- ¼ red onion (optional)
- Salt and pepper
Chimichurri
- 1 cup coriander
- 1 green chilli (deseeded)
- 1 tsp dried oregano
- 1 small garlic clove
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- Salt and pepper
Blackened salmon
- 600g salmon fillet, skin on
- 1 Tbsp paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp coconut sugar/brown sugar
- Salt and pepper
Rice
- 1 ½ cup jasmine rice
Method
- Start by preheating the oven to 200 degrees, fan bake.
- Heat a medium pan over medium-high heat, add the frozen corn and allow it to defrost before adding the butter and a pinch of salt. Spread corn evenly across the pan, and leave for 2-3 minutes, or until you hear some popping, stir and let sit again until charred in places. Remove from the heat and allow to cool.
- Cook the rice as per packet instructions.
- To make the chimichurri, add all the ingredients into a blender; blend until combined and vibrant green.
- To make the salsa, add the charred corn, avocado, tomatoes, red onion (optional), salt and pepper; pour over half the chimichurri and toss well.
- Make the spice mix for the salmon. Add the paprika, cumin, oregano, sugar, salt and pepper to a small bowl and mix to combine.
- Place the salmon fillet’s (skin side down) onto a lined baking tray and drizzle with olive oil. Rub the spice mix over the salmon flesh, then pop it into the oven to cook for 10 minutes – during the last 2 minutes, turn the oven setting to grill.
- Serve each plate with a portion of rice, followed by a salmon fillet, salsa and then a drizzle of the chimichurri.
Variations
Vegetables
- Add finely diced capsicum to the salsa.
Protein
- Swap salmon for roasted chicken thighs, cooked with the same spice mix, a generous drizzle of olive oil and the juice of 1 lemon for 30-35 minutes until golden brown and cooked through.
- For a vegetarian option, swap salmon for our Black Bean ‘Meatballs’ or smokey black beans.
Ingredients
- 400g black beans (1 tin, rinsed and drained)
- 1 brown onion (finely diced)
- 1 garlic clove (crushed)
- 1 tsp oregano
- Olive oil
- Salt and pepper
Method
- Start by draining the black beans, reserving half the liquid. In a medium saucepan over medium heat, add approximately 1 Tbsp of olive oil, onion, salt and pepper.
- Cook for 5-8 minutes, stirring occasionally, until the onions are soft and translucent. Add the garlic and oregano, saute for 1 minute, then add the black beans and the reserved liquid; simmer for 5 minutes.
- Use a potato masher to break down the beans until you reach your desired consistency.
Other
- For a lighter option omit the rice and serve with finely sliced baby cos and some extra salsa.
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