Tex Mex Salmon Bowl (MC)

Ingredients

• 40g brown rice
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp ground coriander
• 1 salmon fillet (about 110g)
• 1 heaped tbsp full-fat Greek yoghurt
• ½ tsp onion powder
• ½ tsp garlic powder
• Black pepper for seasoning
• ¼ cucumber, diced
• 1 tomato, diced
• ¼ large or ½ small avocado, diced
• ½ red pepper, diced
• 2 tbsp fresh coriander, chopped
• Juice of ½ lime
• ½ tsp oregano
• 30g cheese, grated
• 1 tbsp pickled red onions (optional)

Add to Shopping List

Instructions

1. Preheat the air fryer (or oven) to 180°C.

2. Cook the rice according to the packet instructions.

3. In a bowl, mix ½ tsp smoked paprika, ½ tsp cumin and ground coriander. Add the salmon and mix to coat.

4. Place the salmon in the air fryer (or place on an oven tray in the oven). Bake for 10–12 minutes, or until cooked through and lightly glazed.

5. Prepare the yoghurt dip by mixing the Greek yoghurt, onion powder, garlic powder and a pinch of black pepper in a small bowl.

6. Once the rice is cooked, add the cucumber, tomato, avocado, red pepper, fresh coriander, a squeeze of lime juice, oregano, ½ tsp smoked paprika and ½ tsp cumin.

7. To serve, place the rice in a bowl or plate. Add the cooked salmon, yoghurt dip and cheese.

8. Top with pickled onions (if using) and a squeeze of lime juice.

Note - You could also use 3 tbsp of pre-cooked rice from a packet.

Dinner

Serves: 1