Mojo Rojo Salmon Rice Bowl with a Rough Corn Salsa

Destination: Mexico. Crispy-skin salmon over rice stirred through ATLAS mojo rojo, with a rough corn salsa of tomato, spring onion and coriander.

Serves 2 · 15 mins + prep

In your box

• Salmon fillets
• 1 ATLAS mojo rojo tub
• 1 basmati rice sachet
• Tomato*
• Corn cob*
• 1 coriander bunch*
• 1 spring onion bunch*

*Spring onion, coriander, tomato and corn are split across other dishes — please read each recipe carefully.

From your pantry

Cooking oil, salt

Method

1. Cook the rice. Bring a saucepan of water to the boil. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from the heat, strain and return to the saucepan. Mix through the mojo rojo and set aside with the lid on until required.

2. Prepare the ingredients. Meanwhile, wash the vegetables. Cut the corn kernels off the cob and dice the tomato. Thinly slice 1 spring onion* per person and 1 sprig of coriander* per person.

3. Sear the salmon. Heat a splash of oil in a frying pan over medium heat. Add the fish, skin side down, with a weight on top such as a plate. Cook for 5 minutes or until the skin releases from the pan. Remove the weight. Gently flip the fish and continue cooking on the other side for about 2 minutes or until almost cooked through.

4. Sauté the vegetables. Return the pan to a medium heat with a splash of oil. Add the corn and sauté for 2–3 minutes or until vibrant and tender. Then add the tomato and herbs and stir through to warm and combine for 1 more minute before removing from the heat. Season with a pinch of salt.

To serve

Divide the rice and fish between serving plates. Serve with the corn salsa.

Chef's tips

• Wanna wing it? Marinade the salmon in taco spice mix and lime before cooking, or add capsicum, red onion, mango or orange to the salsa.
• You'll want a saucepan, a sieve and a frying pan for this one.

Allergens: garlic, mild chilli, fish, onion.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This recipe card comes from our Mexico Cuisine Box. Every week’s box brings a new destination with recipe cards like this one.