Salmon Biryani

Use short-cut cook-in-the-bag salmon to create delicious dinners with ease.

The ingredient of Salmon Biryani

• 2 x 250g coles salmon fillets in oven ready bag with moroccan marinade
• 2 tsp olive oil
• 1 red capsicum diced
• 1 cup basmati rice
• 300g green beans halved
• 1 3 cup natural sliced almonds toasted
• 1 3 cup currants
• 2 tbsp continental parsley shredded
• 2 tbsp fresh mint shredded
• thick natural yoghurt to serve

The Instruction of salmon biryani

• preheat oven to 180c place the salmon bags on a large cold baking tray place in the centre of the oven bake for 15 minutes carefully open the fish bags up completely coarsely flake the salmon in the bags on the tray
• meanwhile heat the oil in a large saucepan over medium high heat add the capsicum and cook for 1 minute add the rice and stir to coat in the oil add 1 u00bd cups water bring to the boil cover and reduce heat to low cook for 4 minutes add the beans cover and cook for a further 8 minutes
• transfer the rice mixture to a large bowl add the salmon and marinade almonds currants parsley and mint season with salt and pepper divide between serving bowls and serve with the yoghurt

Nutritions of Salmon Biryani

fatContent: 593 198 calories
saturatedFatContent: 30 4 grams fat
carbohydrateContent: 4 9 grams saturated fat
sugarContent: 50 7 grams carbohydrates
fibreContent: 4 2 grams sugar
proteinContent: n a
cholesterolContent: 31 4 grams protein
sodiumContent: 55 milligrams cholesterol

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