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Caribbean Marinated Salmon with Rice and Charred Corn Salad
45 minServes 4Nutri-Score B€€€
B
45 min
45 minCaribbean Marinated Salmon with Rice and Charred Corn Salad
what you need
Ingredients
salmon fillets (skin on, patted dry)Fish600 g
Caribbean flavor base marinade (TGL flavor base)Pantry100 ml
garlic (cloves, minced)Produce3 pieces
lime (juiced)Produce1 piece
long grain rice (rinsed)Grains300 g
corn (cobs, kernels cut off)Produce2 pieces
red bell pepper (diced)Produce1 piece
red onion (finely diced)Produce1 piece- cilantro (chopped)Produce15 g
olive oilPantry45 ml
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
530kcal
- Carbs
- 63 g
- Proteins
- 36 g
- Fat
- 15 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl
step by step
Method
- Step 1
Marinate the salmon
- Whisk the Caribbean flavor base marinade with the minced garlic, lime juice, salt and pepper.
- Coat the salmon fillets in the marinade and let them sit.
- Step 2
Cook the rice
- Rinse the rice until the water runs clear.
- Simmer the rice in salted water until tender, then fluff with a fork.
- Step 3
Char the corn salad
- Char the corn kernels in a hot dry pan until blistered.
- Toss the charred corn with the diced bell pepper, red onion, cilantro, olive oil and a squeeze of lime.
- Step 4
Sear the salmon
- Sear the marinated salmon in a hot pan, flesh side down, until golden.
- Flip and cook until the salmon is just cooked through.
- Step 5
Plate and serve
- Spoon the rice onto plates, top with the salmon and the charred corn salad.
- Finish with extra lime and cilantro.