Waitrose and Partners
Chilli-roasted salmon & corn rib salad bowl

Chilli-roasted salmon & corn rib salad bowl

Homemade corn ribs are great, when you have the time.. Our frozen corn ribs remove the tricky prep and are tender and sweet – and sit beautifully in this colourful salad bowl.

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HealthyHigh protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Ingredients

  • ½ x 500g pack frozen corn ribs
  • 1½ tbsp olive oil
  • 1 tsp Ottolenghi Aleppo & Other Chillies Blend
  • 2 tsp clear honey
  • 260g pack 2 Scottish Salmon Fillets
  • 300g pouch chickpeas, spinach & quinoa
  • ½ x 100g pack baby leaf & herb salad
  • 1 lime, cut into wedges

Method

  1. Preheat the oven to 200ºC, gas mark 6, then place the corn ribs on a large, foil-lined baking tray. Drizzle over ½ tbsp oil and roast for 10 minutes.

  2. Meanwhile, combine the mixed chillies, honey and remaining 1 tbsp oil in a small bowl. Place the salmon in the tin with the corn and brush with the chilli glaze. If any mixture is leftover, brush it over the corn too. Return the tray to the oven for 12-20 minutes until the salmon and corn are cooked through (the fish should be opaque and flake easily with a fork) and nicely browned.

  3. Gently toss together the grain mix (no need to cook) and baby salad leaves. Divide between 2 bowls and top with the corn ribs and salmon. Serve with lime wedges for squeezing over.

Cook’s tip

If liked, try topping the salad bowls with a spoonful of tzatziki or Greek yogurt.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,999kJ/ 717kcals

Fat

31g

Saturated Fat

4.8g

Carbohydrates

62g

Sugars

23g

Fibre

17g

Protein

39g

Salt

0.9g

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