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Lebanese-inspired Salmon and Rice

Lebanese-inspired Salmon and Rice

with flaked almonds and lemon wedges
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
761 kcal
Protein
: 
31.7g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Nuts
  • Almonds
  • Fish
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

150 grams

Rice

1 pack(s)

Chopped Tomato with Onion & Garlic

20 grams

Almonds

(Contains: Nuts, Almonds)

1 unit(s)

Lemon

1 sachet(s)

Harissa Paste

5 grams

Parsley

15 grams

Mediterranean Spice Mix

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

1 sachet(s)

Vegetable Stock

200 grams

Salmon

(Contains: Fish)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3182 kJ
Energy (kcal)761 kcal
Fat30.9 g
of which saturates4.3 g
Carbohydrate86.6 g
of which sugars14.5 g
Dietary Fiber7.2 g
Protein31.7 g
Cholesterol80 mg
Salt4.8 g
Potassium146.6 mg
Calcium48.8 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Cooking steps

Cook the Rice
1
  • Roughly chop the parsley (stalks and all).
  • Rinse the rice to remove excess starch.
  • Pour 300ml cold salted water (per 2P) and the stock into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat and stir through the parsley. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Make the Sauce
2
  • Quarter the lemon.
  • Place a pot over medium-high heat with a drizzle of oil. 
  • Once hot, add the chopped tomatoes, harissa paste and a squeeze of lemon.
  • Bring to the boil, then reduce the heat and allow to simmer, 5-6 mins. 
  • Season to taste with salt, pepper and sugar.
Fry the Fish
3
  • Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
  • Pat the salmon dry with kitchen paper. Season with the Mediterranean spice.
  • Once hot, lay the fillets in the pan, skin-side down and cook for 4-5 mins. Turn over and cook on the other side for a further 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Divide and Serve
4
  • Divide the parsley rice between plates and top with the fried fish.
  • Spoon over the harissa sauce.
  • Sprinkle the flaked almonds on top.
  • Serve with any remaining lemon wedges.
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