Mexican Salmon Bowl

Name: Mexican Salmon Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings

4.0

35m

Serves 2

Oven-baked salmon with smoky chipotle seasoning, cauliflower rice, crisp vegetables and a creamy jalapeño yoghurt dressing.

High Protein

Fish

Dinner

Cuisine: Mexican

Prep: 15m

Cook: 20m

Skills: Easy

Instructions

Ingredients

Nutrition

Heat the oven to 180°C conventional, 160°C fan, or Gas Mark 4. Mix the olive oil, crushed garlic, chipotle paste, paprika and cumin in a small bowl. Place the salmon fillets on a sheet of foil, spoon over the marinade and fold the foil into sealed parcels. Bake for 20 minutes, until the salmon is cooked through and flakes easily.

Paprika1 tsp (2.75 g)

Olive Oil (EV)2 tbsp (30 ml)

Salmon Fillets (skin on)2 (240 g)

Garlic1 clove

Chipotle Paste (Smokey)2 tbsp (30 g)

Cumin1 tsp (2.25 g)

Meanwhile, cook the cauliflower rice according to the packet instructions, until tender. Finely shred the red cabbage and slice the avocado.

Cauliflower Rice200 g

Avocado1

Red Cabbage1 cup (120 g)

Blend the yoghurt, pickled jalapeños, coriander, salt and lime juice until smooth. Add a splash of water if needed to reach a pourable consistency.

Lime Juice4 tbsp (60 ml)

Salt1 pinch (1 g)

Pickled Jalapeños1/4 cups (57 g)

Coriander1 cup (60 g)

Yoghurt1 cup (240 ml)

Divide the cauliflower rice between two bowls. Top with the shredded cabbage, avocado, pickled red onion and flaked salmon. Spoon over the jalapeño yoghurt dressing and serve.

Pickled Red Onion1/4 cups (63 g)