Mexican Salmon Bowl
- Serves:
- 4
- Course:
- Default, Dinner, Lunch
- Prep:
- 15 mins
- Cook:
- 30 mins
- Total time:
- 45 mins
These quick, tasty and filling Mexican style nourish bowls are packed full of calcium and are great for a weeknight dinner for the whole family.
Credited to: Coeliac UK
Nutritional Information
-
KCal
599.6 -
Protein (g per Serving)
26.9 -
Carbohydrates (g per Serving)
68.7 -
Fibre (g per Serving)
4.7 -
Fat Contents (g)
22.3 -
Sugars (g per serving)
7.6
Ingredients
- Spice mix
- 2 tsp cumin powder
- 2 tsp coriander
- 1 tsp smoked paprika
- 1 tsp oregano
- Bowls 200g brown rice
- 1tbsp olive oil
- 1 red peppers, thinly sliced
- 200g spinach
- 200g fresh salmon, diced into 1cm cubes
- 1 x 200g can sweetcorn, drained
- 2 tomatoes, diced
- 1tbsp fresh coriander, chopped
- 1 x 400g can black beans, drained
- 1 avocado
- 1 lime, cut into 4 wedges
- 50g crushed nacho’s (optional) *
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Combine the spices to make the spice mix, and set aside.
Rinse the brown rice and add to small saucepan with 500ml water. Bring to the boil for 5 minutes then reduce to medium-low heat for 30 minutes or until the rice is tender.
Sauté the sliced peppers in a pan with the olive oil and half of the spices. When the peppers have softened, add the spinach to the saucepan for 2 minutes just to wilt. Remove from the pan and set aside.
Now toss the salmon with the remaining spices and sauté in the pan for 3-4 minutes.
Remove the salmon from the pan. Then add the sweetcorn to the pan and fry for 2 minutes.
Mix together the diced tomato and fresh coriander.
Remove the flesh from the avocado and cut it into slices.
To assemble, divide the cooked rice into four bowls. Top with the peppers and spinach, black beans, and sweetcorn, plus the tomato and avocado and the cooked salmon. Serve with lime wedges, the fresh coriander, and (optionally) crushed nachos.