Salmon with Sun Dried Tomato Dressing, Mexican Smoky Paprika & Lime Rice

Serves 2
Prep Time 10 minutes
Cooking Time 10 minutes
15 ratings


  • 1 x Ainsley Harriott Mexican Smoky Paprika & Lime Rice
  • 2 x 175g (6oz) skinless salmon fillets, pin bones removed
  • 30ml (2 tbsp) extra-virgin olive oil, extra for brushing
  • 1 lime, cut in half
  • 12 sun-dried tomatoes in oil, drained and finely chopped
  • 30ml (2 tbsp) very finely chopped red onion
  • 5ml (1 tsp) snipped fresh chives
  • 7g (1/4oz) wild rocket
  • sea salt and freshly ground black pepper



Make the Ainsley Harriott Smoky Paprika & Lime Rice according to the directions on the packet.

Heat a heavy-based griddle pan until smoking hot. Cut each the salmon fillet into three pieces, then season and brush each one with a little olive oil. Arrange on the griddle pan, then reduce the heat and cook for 1-2 minutes on each side until just cooked through with nice golden brown markings. Remove from the heat and add a squeeze of lime juice.

Meanwhile, mix the olive oil in a small bowl with the sun-dried tomatoes, red onion and chives and a good squeeze of lime juice. Season with salt and pepper.


Divide the rice among plates and arrange the pieces of salmon on top. Put a small pile of the rocket on top of each one and spoon over the sun-dried tomato dressing to serve.

Replace the salmon for another firm-fleshed fish such as hake or haddock.