FRESH CRISPY SALMON BURRITO BOWLS
For The Salmon
- 2x 260g Tassal Fresh Tassie Salmon skin-off
- 1½ tsp sea salt flakes
- 6 garlic cloves, minced
- 1 Tbsp ground cumin
- 1 tsp smoked paprika
- 2 Tbsp olive oil, plus extra for greasing pan
For The Lime And Coriander Rice
- 4 cups cooked basmati rice (approximately 2 cups uncooked rice)
- 3 Tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 small brown onion, thinly sliced
- 1 long green chilli, thinly sliced
- ½ tsp dried oregano
- zest and juice of 1 lime
- salt to taste
- ¼ cup packed fresh coriander leaves, chopped
For The Caramelised Pineapple
- 4 thick slices fresh pineapple
- 1 Tbsp melted butter
- 1 X 400g can cooked black beans, rinsed and drained
- 1 tsp smoked paprika
- juice of half a lime
- salt and pepper to taste
- 2 fresh corn cobs
- 8 gem lettuce leaves, to serve
- 1 thinly sliced green pepper, to serve
- 2 diced avocados, to serve
- 4 Tbsp salsa or taco sauce, to serve
- 2 tablespoons hot chilli sauce, to serve
- 4 lime wedges, to serve
- micro herbs, to serve
- Place all ingredients for the salmon in a large shallow bowl and mix gently to evenly coat the salmon with the spices. Marinate in the fridge for 15 mins.
- Heat oil on a grill pan on medium-high. Cook salmon for 2-3mins each side or to your liking. Remove from heat and set aside.
- Heat oil in a large frying pan or wok on medium. Add garlic, onion and chilli. Sauté for a few minutes until the onion starts to caramelise.
- Add the cooked rice, oregano, lime zest, lime juice and salt. Mix well and cook for a few mins until heated through. Remove from heat and stir in the coriander.
- Heat a grill pan on high. Place pineapple slices on the hot pan and brush with melted butter. Cook each side for 3-4 mins, basting with melted butter until starting to char and turn golden. Remove from heat and set aside.
- Place cooked black beans, paprika, lime juice, salt and pepper in a small bowl. Mix well. Shuck the corn cobs.
- Grill the corn on an open fire for a couple of minutes until it starts charring. Alternatively, place on a barbecue or oven grill and cook until starting to brown. Remove from heat and cool slightly. Using a sharp knife or corn stripper, remove the kernels into a bowl and set aside.
- Take 4 shallow rimmed bowls (approximately 20cm). Place 2 lettuce leaves in each bowl. Place a pineapple slice over the lettuce in each bowl. Divide the rice equally between the bowls. Add black beans and charred corn. Place a salmon fillet over the bed of rice, corn and beans. Top with green pepper, avocado, salsa and hot chilli sauce. Garnish with lime wedges and micro herbs.
Recipe courtesy of Cook Republic
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