- 4
Ingredients
- Cilantro-Lime Yogurt:
- 1 c RiceSelect Texmati Royal Blend (red, white, brown and wild rice)
- 1 T plus 2 t olive oil
- 3/4 t salt
- 1/4 t pepper
- 1 rip avocado
- 1 t lime juice
- 1 clove garlic, grated
- 1 T chopped cilantro, plus more for garnish
- 1 lb salmon (four 4 oz fillets)
- 1/2 t ground coriander
- 1/2 t sweet paprika
- 8 small corn tortillas
- 1/2 c Cilantro-Lime Yogurt (recipe below)
- Lime wedges
- 6 oz plan Greek yogurt
- 1 t lime juice
- 1 t lime zest
- 1 T chopped cilantro
- 1/8 t salt
Preparation
Step 1
Heat oven to 400. In a small lidded pot, combine 1 ½ c water, rice and 1 T oil. Bring to a boil, then reduce heat to low and cook, covered, 15 mins. Remove from heat and let stand 5 mins. Fluff with a fork and stir in ¼ t of the salt and 1/8 t pepper. Cover and set aside.
Meanwhile, make guacamole. Mash avocado in a bowl. Stir in lime juice, garlic, cilantro and ¼ t salt. Set aside.
Pat salmon dry. Place on a foil-lined baking sheet and rub with remaining 2 t olive oil. In a small bowl, combine coriander, paprika, remaining ¼ t salt and remaining 1/8 t pepper. Rub onto salmon. Bake at 400 for 15 mins or until fish flakes easily with a fork.
Wrap tortillas in foil; place in oven for a few mins until warmed through. To assemble, flake salmon into large pieces, leaving skin on foil, and place on warm tortillas with guacamole, Cilantro-Lime Yogurt and, if desired, cilantro and lime wedges. Serve rice on the side.
Cilantro-Lime Yogurt: Combine Greek yogurt with lime juice, lime zest, cilantro and salt.