Pesto salmon with rice salad

4 Fresh Co Op Australian Skin-On Salmon Portions, 180 g Basil pesto

Ingredients

4 Fresh Co Op Australian Skin-On Salmon Portions

180 g Basil pesto

2 g Ancient Grain microwavable rice

2 Carrots, peeled, cut into long matchsticks

200 g Snow peas, trimmed, thinly sliced lengthways

Directions

Step 1

Preheat grill on medium. Line a baking tray with foil. Lightly spray foil with olive oil spray. Place the salmon, skin-side down, on the prepared tray. Spread each piece of salmon with 1 tbs of pesto. Cook under the grill for 5 mins or until salmon is just cooked through.

Step 2

Meanwhile, heat rice following packet directions. Transfer to a large heatproof bowl. Add carrot, snow peas and half the remaining pesto. Toss to combine.

Step 3

Divide the rice mixture evenly among serving plates. Top with the salmon and drizzle with remaining pesto to serve. With thanks to taste.com.au

Baked salmon on peperonata

500 g pkt Coles Tri Colour Capsicum, thinly sliced, 400 g can cherry tomatoes

Ingredients

500 g pkt Coles Tri Colour Capsicum, thinly sliced

400 g can cherry tomatoes

1 tbsp olive oil

1 red onion, cut into wedges

3 garlic cloves, crushed

1 tbsp caster sugar

1 tbsp red wine vinegar

4 g salmon fillets

Basil leaves, to serve

Coles Bakery Stone Baked White Batard, to serve

Directions

For effortless entertaining try this one-pan, baked salmon and capsicum dish.

Step 1

Preheat oven to 200C.

Step 2

Combine capsicum, cherry tomatoes, oil, onion, garlic, sugar and vinegar in a large baking dish. Season. Bake for 25 mins or until capsicum just softens.

Step 3

Season salmon fillets. Place over capsicum mixture. Bake for 10-15 mins or until salmon is cooked to your liking.

Step 4

Sprinkle with basil leaves. Serve with the bread. With thanks to taste.com.au

Sticky sweet chilli ginger salmon

125 ml sweet chilli sauce, 2 tbsp soy sauce, 1 tbsp finely grated fresh ginger

Ingredients

125 ml sweet chilli sauce

2 tbsp soy sauce

1 tbsp finely grated fresh ginger

4 g skinless salmon fillets

HONEY SESAME COLESLAW

80 ml apple cider vinegar

2 tbsp honey

2 tbsp sesame oil

1 tsp julienned into long strips

200 g finely shredded green cabbage

120 g finely shredded purple cabbage

1 julienned into long strips

1 cup fresh mint leaves, plus extra 2 tablespoons, to serve

Directions

125 ml sweet chilli sauce 2 tbsp soy sauce 1 tbsp finely grated fresh ginger 4 g skinless salmon fillets HONEY SESAME COLESLAW 80 ml apple cider vinegar 2 tbsp honey 2 tbsp sesame oil 1 tsp julienned into long strips 200 g finely shredded green cabbage 120 g finely shredded purple cabbage 1 julienned into long strips 1 cup fresh mint leaves, plus extra 2 tablespoons, to serve

Step 1

Preheat the grill on high. Combine the sweet chilli sauce, soy sauce and ginger in a large bowl. Add the salmon and gently mix until evenly coated. Set aside to marinate while you make the coleslaw.

Step 2

For the honey sesame coleslaw, whisk the vinegar, honey, sesame oil and salt in a small bowl. Place the cabbage, carrot and mint in a large bowl.

Step 3

Line a baking tray with foil and lightly brush or spray with oil. Remove salmon from bowl and shake off excess marinade, reserving for later. Place the salmon on the prepared tray. Cook under the grill, without turning, for 8-10 minutes or until just starting to char at edges and flake when tested with a fork.

Step 4

Meanwhile, place the reserved marinade in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 3-4 minutes.

Step 5

Meanwhile, place the reserved marinade in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 3-4 minutes. With thanks to taste.com.au