Full of omega-3 fats and providing four of your 5-a-day, this healthy dinner is packed with flavourful ingredients including garlic, chilli, salmon fillets and herbs
Prep:10 mins
Serves 4
1 tbsp olive oil2 onions, thinly sliced3 spring onions, chopped3 garlic cloves, chopped1 red chilli, seeded and thinly slicedfew thyme sprigs2 x 400g cans chopped tomatoes400ml vegetable bouillon made with 2 tsp vegetable bouillon powder2 green peppers, seeded and cut into pieces160g brown basmati rice400g can and 210g can red kidney beans, drainedhandful fresh coriander, chopped, plus a few sprigs extrahandful flat-leaf parsley, chopped550g pack frozen wild salmon, skinned and cut into large pieces1 lime, zested
STEP 1Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.STEP 2Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.STEP 3Ladle into bowls and scatter with the coriander sprigs.
