Its been a rather creative week in cafe BBB, as I attempt to create dinners using what ingredients we have on hand, rather than stick to any specific menu plan. Not intentionally (for my this ‘plan’ loving girl will always prefer structure), it just seems to have worked out that way.
One such meal was this salmon with ‘Mexican’ rice – inspired by some leftover rice from the weekend’s apricot chicken dinner, and upon realising that I had a lovely avocado sitting in the fruit bowl.
So into a pan went the cooked rice, garlic, chilli, fresh diced tomatoes and corn. Heated slowly, until the rice had warmed through.
Meanwhile I had some frozen salmon fillets doing their thing in the oven, and 20 minutes or so later it was ready to ‘plate up’!
The spicy Mexican rice, grilled salmon, topped with diced avocado, aioli and fresh coriander.
And, truth be told, I was pretty happy with the result. It looked pretty, was packed with flavour, and helped me use up some leftover ingredients.
A meal that almost certainly should make a more regular appearance!
What about you? How do you like to use up leftover rice?