Use short-cut cook-in-the-bag salmon to create delicious dinners with ease.
- Preheat oven to 180C. Place the salmon bags on a large cold baking tray. Place in the centre of the oven. Bake for 15 minutes. Carefully open the fish bags up completely. Coarsely flake the salmon in the bags on the tray.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the capsicum and cook for 1 minute. Add the rice and stir to coat in the oil. Add 1 ½ cups water. Bring to the boil. Cover and reduce heat to low. Cook for 4 minutes. Add the beans. Cover and cook for a further 8 minutes.
- Transfer the rice mixture to a large bowl. Add the salmon and marinade, almonds, currants, parsley and mint. Season with salt and pepper. Divide between serving bowls and serve with the yoghurt.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set