Tonight’s salmon packs a punch with a spiced up blend of land and sea, the perfect accompaniment for vibrant green vegetables and light fluffy rice. In North America, salmon is in season July to September – although you can buy frozen year round, fresh is always best.
clove of garlic
pinch of paprika and chili powder
3 oz salmon
handful of broccoli
1 cup cooked brown rice
2 tablespoons salsa
1.Preheat oven to 350°F/180°C. Make 2 portions of salsa (see page 35). Slice zucchini into thin, long strips and cut broccoli into bite size pieces.
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