Carrot and coriander soup baked rice with spicy salmon

7 INGREDIENTS • 3 STEPS • 25MIN

Carrot and coriander soup baked rice with spicy salmon

Recipe

3.8

21 ratings
Using a tin of soup in this warming recipe makes the most of the store
cupboard, while the flaky salmon adds a little heat.
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Carrot and coriander soup baked rice with spicy salmon
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Using a tin of soup in this warming recipe makes the most of the store
cupboard, while the flaky salmon adds a little heat.
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

25MIN

Total time

Ingredients

Servings
2
240 g
M&S Caledonian Gold salmon fillets
50 g
M&S Collection 0% fat authentic Greek yogurt
25 g
M&S flame roasted tomato chutney
1 pinch
chilli flakes
150 g
long grain rice
400 g
M&S carrot and coriander soup
1 tbsp
coriander leaf, roughly chopped

Nutrition per serving

VIEW ALL
Calories
497kcal
Fat
6.7 g
Saturates
1.1 g
Sugars
8.5 g
Salt
460.0 mg
Love This Recipe?
Add to plan
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Carrot and coriander soup baked rice with spicy salmon
Save
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Place the salmon fillets (240 g) on a lined baking tray. Mix the yogurt (50 g), chutney (25 g) and chilli flakes (1 pinch) (if using) and spread on top of the fillets. Bake in the oven for 15-18 minutes until tender and flaky.
step 2
Meanwhile, rinse the rice (150 g) with cold water then add to a large saucepan. Stir in the soup (400 g) then half fill up the tin with water and add along with some seasoning. Place over a high heat and bring to the boil then turn down to a gentle simmer. Wrap the pot lid in a clean tea towel and cover the pot. Cook for another 12-15 minutes, stirring once halfway through, until tender and fluffy.
step 3
Spoon the rice into bowls and top with the cooked salmon. Sprinkle the coriander leaves (1 tbsp) on top and serve with your favourite veggies on the side.
step 3 Spoon the rice into bowls and top with the cooked salmon. Sprinkle the coriander leaves (1 tbsp) on top and serve with your favourite veggies on the side.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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