Mexican salmon and sweetcorn rice salad

With a little help from the freezer, have this vibrant, Mexican inspired salad on the table in 20 minutes. Bursting with lime, coriander and taco seasoning, it makes an easy, flavour-packed lunch or dinner.

https://www.taste.com.au/recipes/mexican-salmon-street-corn-rice-salad-recipe/b6nh5aog

Ingredients

2 x 250g packet frozen skin on salmon fillets, thawed

2 tbsp taco seasoning

2 tbsp extra virgin olive oil, plus extra, to drizzle

450g packet microwave brown rice

200g packet frozen McCain Oh My Veg Mexican Street Corn

1/2 cup chopped fresh coriander sprigs

2 tbsp fresh lime juice

100g feta, finely crumbled

Sour cream, to serve

Lime wedges, to serve

Instructions

Step 1

Place the salmon2 x 250g packet frozen skin on salmon fillets, thawed in a large bowl. Sprinkle with the taco seasoning2 tbsp taco seasoning and drizzle over 1 tbsp oil. Toss until the salmon is well coated.

Step 2

Heat the remaining oil in a large frying pan over medium-high heat. Cook salmon, skin-side down, for 2-3 minutes or until golden and crisp. Turn the salmon. Cook for 2-3 minutes or until the fish flakes easily when tested with a fork in the thickest part.

Step 3

Meanwhile, warm the rice450g packet microwave brown rice following packet directions then transfer to a large bowl. Microwave the frozen veg200g packet frozen Oh My Veg Mexican Street Corn mix following packet directions and add to the rice. Toss. Add the coriander1/2 cup chopped fresh coriander sprigs and lime juice2 tbsp fresh lime juice. Season. Toss until well combined.

Step 4

Divide the rice salad among serving bowls. Top with the salmon. Scatter over the feta100g feta, finely crumbled and drizzle over extra oil. Season and serve with sour creamSour cream, to serve and lime wedgesLime wedges, to serve.