Salmon Parcel with Mexican Rice
- 2 Fillets salmon
- 1 Pack of Old El Paso Mexican Rice
- 2 tbs sour cream
- ½ red capsicum sliced into strips
- 8 cherry tomatoes
- Kernels from 1 cob of corn
- 2 tbs olive oil
- Juice of 1 lemon
- Small bunch coriander
- 1 avocado sliced
Preheat oven to 180 degrees
*Ingredients are for 2 servings. Portion ½ of each of the ingredients for each individual parcel
Step 1
Cook rice pack as per packet instructions. Stir sour cream through rice.
Step 2
For each parcel pace a strip of foil and then a strip of baking paper. Then spoon 2 tbs of rice mixture onto the baking paper, place the fillet of salmon, corn, tomatoes, and capsicum strips on top. Season with a pinch of salt, drizzle with olive oil and a squeeze of lemon.
Place another strip of baking paper on top and another strip of foil. Scrunch the edges together to seal the parcel.
Step 3
Place each parcel on a frypan over medium heat. Wait for the foil to puff up and you can hear the salmon start to sizzle. Then remove parcel from frypan and place in oven preheated to 180 degrees for 18 minutes.
Step 4
Remove from oven and allow to cool for 5 minutes. You can eat straight from the parcel for no additional washing up or transfer to a plate. Serve with sliced avocado and coriander with an additional squeeze of lemon juice
Recipe by Ben Milbourne
