Mexican spice-crusted salmon with mango salsa and rice

Ingredients

For 1 serving

• Salmon fillet130 g
• Brown rice55 g
• Mango100 g
• Red onion25 g
• Jalapeño0.5
• Cilantro6 g
• Lime juice20 ml
• Taco seasoning1 teaspoon
• Green beans120 g
• Saltto taste

Contains: fish,

Method

1. Rinse the brown rice and cook it in plenty of salted boiling water for 30–35 minutes, until tender; drain.
2. Meanwhile heat a conventional oven to 200 °C. Peel the mango and cut it into small dice, finely chop the red onion, deseeded jalapeño and coriander and mix with half the lime juice and a pinch of salt.
3. Pat the salmon dry, press the taco seasoning and a pinch of salt onto it and lay it skin side down on a lined tray.
4. Bake the salmon for 12 minutes, until it flakes easily but is still pink in the centre.
5. Meanwhile top the green beans and boil them in salted water for 8 minutes, until tender but still green; drain and dress with the remaining lime.
6. Serve the salmon on the rice with the mango salsa and the green beans alongside.