Warm, fresh and lightly spiced
Chili Marinated Salmon with Lemon Herb Rice
A simple, flavourful dish built around Le Fumoir’s Chili Pepper Marinated Light-Smoked Atlantic Salmon Portion, baked or grilled until lightly caramelised and served over fluffy lemon herb rice with a fresh cucumber yogurt and lemon wedge. Bright, balanced, and gently spicy.
Ingredients(1 Person)
- BASE
- Chili Pepper Marinated Light-Smoked Atlantic Salmon Portion — 180g
- Cooked Jasmine Rice — 180g
- Olive Oil — 1 tsp
- LEMON HERB RICE
- Fresh Parsley — 1 tbsp, chopped
- Lemon Zest — ½ tsp
- Lemon Juice — 1 tsp
- Sea Salt — ¼ tsp
- Cracked Black Pepper — to taste
- CUCUMBER YOGURT
- Greek Yogurt — 2 tbsp
- Cucumber — 2 tbsp, finely diced
- Fresh Dill or Parsley — 1 tsp, chopped
- Lemon Wedge — 1 piece
Le Fumoir Tip
Add the lemon zest to the warm rice just before serving to keep the flavour fresh and fragrant.
Method(15 Mins)
- 01 Bake or grill the Chili Pepper Marinated Light-Smoked Atlantic Salmon Portion for 10–12 minutes at 200°C until lightly caramelised.
- 02 Warm the cooked Jasmine Rice, then mix with parsley, lemon zest, lemon juice, sea salt and cracked black pepper.
- 03 Mix the Greek Yogurt with diced cucumber and fresh dill or parsley.
- 04 Plate the Lemon Herb Rice, then place the Chili Pepper Salmon portion on top.
- 05 Add the Cucumber Yogurt and lemon wedge on the side.
- 06 Finish with a light drizzle of olive oil and enjoy!
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