Sticky paprika salmon, tossed through punchy rice with sweet peppers and peas. Add crispy chorizo dressing for a fiery grown-up upgrade.
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Serves
3
Shallot
Garlic
Drained Roasted Red Pepper
Sun-Dried Tomato Paste
Frozen Pea
Wholegrain Rice
Skinless Salmon Fillet
Smoked Paprika
Olive Oil
Salt
Black Pepper
For the Grown ups
Chorizo
Sherry Vinegar
Fresh Basil
Serves
3
Shallot
Garlic
Drained Roasted Red Pepper
Sun-Dried Tomato Paste
Frozen Pea
Wholegrain Rice
Skinless Salmon Fillet
Smoked Paprika
Olive Oil
Salt
Black Pepper
For the Grown ups
Chorizo
Sherry Vinegar
Fresh Basil
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Step 1.
Finely chop the shallots and garlic. Dice the roasted red peppers.
Step 2.
Heat a drizzle of olive oil in a large frying pan set over a medium heat. Add the shallots and garlic with a small pinch of salt and cook for 5-6 mins until soft and golden.
Step 3.
Stir in a third of the smoked paprika, then add the sun-dried tomato paste and chopped red peppers. Tip in the pouch of wholegrain rice and the frozen peas. Stir everything together and cook for another couple of minutes until heated through.
Step 4.
Meanwhile, heat the grill to high. Cut the salmon into chunky pieces. Drizzle with olive oil and toss with the remaining smoked paprika and a pinch of salt. Lay the salmon pieces on a foil-lined baking tray. Grill for 4 mins, then flip and grill for another 3-4 mins until cooked through and slightly charred.
Step 5.
While the salmon grills, finely dice the chorizo and scrape it into a dry frying pan set over a medium heat. Cook for 5-6 mins until crisp and the oil has turned deep red. Stir in the sherry vinegar, then remove from the heat.
Step 6.
Serve up! Scoop the rice and peas into bowls.
Kids Plate: Flake over the salmon and mix it through.
Adults Plate: Top with a piece of salmon. Spoon the chorizo dressing over the top and finish with torn basil leaves.
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