Name: Hot-smoked salmon and spiced rice
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 1 tablespoon extra virgin olive oil; 2 teaspoons lime juice; 1/2 small red capsicum, cut into think strips; 1/2 long green chilli, sliced thinly (optional); 125 grams microwavable basmati rice pouch (choose a flavoured pouch such as an Indian spiced mix); 1/2 ripe avocado, halved; 1/2 cup flat-leaf parsley leaves; 1/2 cup coriander leaves; 75 grams smoked salmon; Lime wedge, to serve

Ingredients

1 tablespoon extra virgin olive oil

2 teaspoons lime juice

1/2 small red capsicum, cut into think strips

1/2 long green chilli, sliced thinly (optional)

125 grams microwavable basmati rice pouch (choose a flavoured pouch such as an Indian spiced mix)

1/2 ripe avocado, halved

1/2 cup flat-leaf parsley leaves

1/2 cup coriander leaves

75 grams smoked salmon

Lime wedge, to serve

Method

1.Combine olive oil and lime juice in a large bowl. Season generously with sea-salt and freshly ground black pepper. Add capsicum and chilli to the bowl.

2.Heat rice according to manufacturer’s instructions and add to capsicum mixture, tossing to combine.

3.Arrange rice mixture on a serving plate with avocado, herbs and salmon. Serve with a lime wedge.

Smoked salmon can be found in most supermarket refrigerated sections and is normally sold in 110g packs. The remaining salmon can be used on another day, folded through scrambled eggs, tossed through a simple herb pasta or combined with a little mayonnaise for a delicious sandwich filling.
Note

Women's Weekly Food