The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 avocado
- 1 pepper
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 mango
- 1 onion
- 1 unwaxed lime
- 1 handful of fresh basil
- 1 handful of fresh coriander
- 20g rocket
- 4 salmon fillets (Fish)
- 1 chilli
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 133Kcal | 616Kcal |
| 556kJ | 2576kJ | |
| Fat | 7.4g | 34g |
| of which saturates | 1.5g | 6.9g |
| Carbohydrates | 9g | 40g |
| of which sugars | 2.1g | 9.5g |
| Protein | 7.8g | 36g |
| Salt | 0.05g | 0.22g |
| Fibre | 1.7g | 8.0g |
Ready in 20
High protein
7 plants
Low sat fat
Zingy Salmon with Mango Rice Salad
A party on a plate. Give your sustainably sourced salmon the tropical treatment with mango, lime and chilli. All sitting above a warm salad of fibre-packed brown rice and spinach.
Cooking Instructions
Cooking Instructions
Before you start
- x
- Heat a medium frying pan on medium-high heat. Once hot, add the rice and a splash of water. Cook for 4-5 mins, until piping hot. Season with salt and set aside.
- Thinly slice the mango and onion. Dice the pepper into 2cm cubes. Roughly chop the coriander (save some for garnish). Dice the avocado into 3cm cubes. Pick and tear the basil leaves. Thinly slice the chili (remove the seeds for less heat). Zest the lime.
- Place all the prepared fruit and veg in a large mixing bowl, along with the rocket and basil leaves. Cut the lime into 8 wedges and squeeze in the juice from 2 wedges. Season with salt and pepper. Add the rice mixture to the mixing bowl and gently toss.
- In a small bowl, combine the zest, the juice from 2 wedges of lime and 1 tbsp of oil. Place the salmon on a lined baking tray, drizzle with the dressing and season with sea salt and black pepper. Bake for 10-12 mins until cooked through.
- Serve the salmon on top of the rice salad. Garnish with the avocado and, coriander and lime wedges.
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