Ingredients for One Person 140g Atlantic Salmon (Skin-On) 50g Lettuce 5g Dill 5g Parsley 2 tbsp Honey Mustard 1 Garlic Clove 1 tsp All-Purpose Seasoning 1 cup Jasmine Rice 1 tbsp Salt & Pepper* 1 tbsp Mayonnaise* Lemon *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 280g Atlantic Salmon (Skin-On) 100g Lettuce 10g Dill 10g Parsley 3 tbsp Honey Mustard 2 tsp All-Purpose Seasoning 2 tbsp Mayonnaise* 1 Garlic Clove 1 cup Jasmine Rice 1 tbsp Salt & Pepper* Lemon *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 420g Atlantic Salmon (Skin-On) 150g Lettuce 15g Dill 15g Parsley 5 tbsp Honey Mustard 3 tsp All-Purpose Seasoning 3 tbsp Mayonnaise* 2 Garlic Clove 2 cup Jasmine Rice 2 tbsp Salt & Pepper* Lemon *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 560g Atlantic Salmon (Skin-On) 200g Lettuce 20g Dill 20g Parsley 6 tbsp Honey Mustard 4 tsp All-Purpose Seasoning 4 tbsp Mayonnaise* 2 Garlic Clove 2 cup Jasmine Rice 2 tbsp Salt & Pepper* Lemon *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 840g Atlantic Salmon (Skin-On) 300g Lettuce 30g Dill 30g Parsley 9 tbsp Honey Mustard 6 tsp All-Purpose Seasoning 6 tbsp Mayonnaise* 3 Garlic Clove 3 cup Jasmine Rice 3 tbsp Salt & Pepper* Lemon *Pantry items not included in your Pepper Leaf box. Prep: Preheat oven to 220°c. Pat dry salmon with paper towel. Remove skin if preferred, then cut into cubes. Wash and slice lettuce thinly crosswise into fine shreds. Peel and mince garlic. Cut lemon into wedges. Wash and chop dill and parsley. Method: Add water and rice to a saucepan, using a ratio of 1.5 cups water to 1 cup rice. Bring to the boil, then cover with a tight-fitting lid and cook on low heat for 14 minutes. Stand covered for 5 minutes, then fluff the rice with a fork. On a sheet pan, add salmon cubes, all-purpose seasoning, and olive oil (1 tsp/p). Toss salmon to coat. Arrange skin-side down and bake for 10–15 minutes until salmon is cooked to your desired doneness. Combine honey mustard, mayonnaise, and lemon juice (0.5 tsp/p) in a bowl or glass jar. Taste and adjust salt & pepper. Use half of this sauce to gently coat the baked salmon chunks; reserve the rest for drizzling. In a skillet, melt the butter over medium heat. Add the garlic and jalapeño. Allow the butter to brown around the garlic for 30 to 60 seconds until fragrant. Remove from heat and mix in the parsley. Serve salmon over bowls of the shredded lettuce and rice. Drizzle everything with the warm garlic-jalapeno butter, then finish with the remaining honey mustard sauce, dill and lemon wedges. Enjoy.
