Ingredients Serves x 4 Preparation time 5 minutes Cooking time 12 minutes Cost per serving £1.70 2 x 250g packs Uncle Ben’s Express Mexican rice 300g x skinned salmon fillet (you can use defrosted frozen salmon) 1 x lemon 2 x tbsp fresh dill Black pepper to taste
Method 1. Place the skinned salmon onto a lightly oiled baking sheet, squeeze over lemon & black pepper & bake in a pre-heated oven for 12 mins, 200 degrees/gas mark 6. 2. Heat the Uncle Ben’s Express Mexican rice as instructed on the packets. 3. Take the salmon from the over and flake into a bowl (or serve whole). Add lemon juice, chopped dill & a twist of black pepper. Then fold in the hot rice. 4. Take 4 serving bowls & spoon in the Mexican salmon rice to serve. Tip Why not try… steaming the salmon for an even healthier meal GDA Per serving 333 kcal (16.7% GDA) 11.3g fat (16.1% GDA) 1.9g saturates (9.5% GDA) 2.9g sugar (3.2% GDA) 1.1g salt (18.3% GDA) Recipe courtesy of Uncle Ben’s