BBQ Salmon served within a Baked Potato
Who doesn’t love a comforting warm jacket potato? This recipe uses our BBQ Salmon Fillets and Green Isle Broccoli and Sweetcorn for a quick and nutritious meal.
4 Donegal Catch BBQ Salmon fillets (420g), chopped into chunks, 1 inch squared from Frozen.
1 Pack Green Isle Broccoli Rice (320g)
½ Bag Green Isle Sweetcorn (225g)
100g cheddar cheese grated
4 large baked potatoes
- Bake 4 large potatoes. Suggest use microwave to cut down on cooking time.
- In a pan/wok over a medium heat combine chopped BBQ Salmon, Broccoli Rice, Sweetcorn and cook through for about 8 minutes stirring occasionally.
- Add the grated cheese and stir until melted.
- Dollop high on baked potatoes and serve.