- 2 salmon fillets
- 1 ATLAS black beans pack
- 1 jasmine rice sachet
- 1 ATLAS taco seasoning
- 2 tomatoes
- 1 corn cob
- 1 brown onion*
- 1 coriander bunch*
Pantry staples: Cooking oil
Allergens: Onion, garlic, fish
Specialsied equipment: Char grill pan or BBQ (optional)
Chef's note: It’s a celebration! Fiesta rice gets it name from the colourful party happening on the plate!
* Use half of the onion provided.
* Coriander is to be split across various other dishes so please read each recipe carefully.
2. Cook the rice
Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
3. Cook the corn
Lightly oil the corn and add to the grill pan or barbecue for 10 minutes, rotating often, or until the kernels are charred and cooked through. Alternatively, you can cook the corn in a frying pan.
4. Cook the onion and beans
Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the onion and cook for 3 minutes or until soft. Add the beans and half of the taco seasoning and cook for a further 3 minutes. Set aside the bean mixture in a bowl. Wipe the pan and reserve.
5. Cook the fish
In the same pan, heat a splash of oil over medium heat. Add the salmon, skin side down, with a weight on top, such as a plate. Cook the salmon for 5 minutes or until the skin releases from the pan.
6. Flip the fish
Remove the weight. Gently flip the fish and continue cooking on the other side for 2 minutes or until almost cooked through. Remove the fish from the pan. Sprinkle with the remaining taco seasoning.
7. Combine the fiesta rice
Combine the rice, bean mixture, coriander stems and tomatoes.
8. To serve
Divide the fiesta rice between serving plates. Top with the salmon and charred corn and sprinkle with the coriander leaves.