Cajun Salmon Rice Bowl
Spiced salmon with a zingy mango salsa that cuts through everything. A real protein hit that will make you feel good. Each portion has 53g protein and 15g fibre.
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Servings: 3
Ingredients
- 240 g brown basmati rice
- 1 tbsp olive oil
- 4 good-sized skinless salmon fillets
- 1 tbsp Cajun seasoning
- 2 tsp smoked paprika
- 2 tsp garlic granules
- 200 g canned sweetcorn drained weight
- 2 avocadoes peeled, pitted and sliced
- Lime wedges to serve
For the mango salsa:
- 2 mangoes diced
- 1 red onion finely diced
- 1 red chilli chopped
- 2 limes
- 5 g coriander chopped
For the yogurt sauce:
- 6 tbsp 0% fat Greek yogurt
- Juice of 2 limes
- 2 tsp honey
- 5 g coriander chopped
Instructions
- Cook the rice according to the packet instructions.
- Meanwhile, drizzle the olive oil over the salmon fillets, then sprinkle over the Cajun seasoning, paprika, garlic granules, salt and pepper. Rub the seasonings all over the fish.
- Cook the salmon. You can fry it over a medium-high heat for 4–5 minutes on each side, or cook it in an air fryer or oven. In an air fryer at 180°C it will take 7–10 minutes; in an oven preheated to 180°C fan it will take 12–15 minutes.
- For the mango salsa, mix all the ingredients together in a bowl.
- For the yogurt sauce, mix all the ingredients together in a bowl.
- Once the rice is cooked, stir through the sweetcorn and set aside until you're ready to serve.
- Once the salmon is cooked, spoon the rice into a bowl, top with the salmon, avocado, mango salsa and a drizzle of the yogurt sauce. Finish with more coriander and serve with lime wedges.
Nutrition
Protein: 53g | Fiber: 15g