Mexican Salmon Bowl

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Mexican Salmon Bowl

  • Prep Time
    5mins
  • Cooking Time
    20mins
  • Serves
    1

Ingredients

  • 1 salmon fillet
  • 3 tbsp sweetcorn
  • 3 tbsp kidney beans
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 tbsp tomato puree
  • 1 tsp of olive oil
  • 6 cherry tomatoes
  • ½ red onion
  • Squeeze of lime juice
  • Pinch of coriander
  • ½ avocado
  • 25g grated cheese
  • Handful of iceberg lettuce

Instructions

  1. Preheat oven at 180 degrees
  2. Place salmon into an oven dish, season with a little lime juice and sprinkle over a small bit of paprika powder
  3. Cover with foil and place into the oven for around 15-20 minutes (check it’s cooked in the thickest part of the fillet)
  4. Halfway through cooking, remove foil from the salmon
  5. In a pan add the olive oil, sweetcorn, kidney beans, paprika, cumin and tomato puree
  6. Mix around, ensure the sweetcorn and kidney beans are well coated
  7. Allow to cook on a low heat for around 10 minutes, stirring often so it doesn’t stick
  8. Prepare the tomato salsa by slicing cherry tomatoes in half and slicing red onion into thin pieces, add to a bowl
  9. Squeeze in a little lime juice and a pinch of dried coriander
  10. Mix around and pop the salsa into fridge until salmon is ready
  11. Grab a plate or large bowl, add grated cheese, iceberg lettuce, tomato salsa, avocado, kidney bean mixture and salmon when ready
  12. Top with some fresh coriander if you have some, if not, serve and enjoy

 

  • Prep Time
    5mins
  • Cooking Time
    20mins
  • Serves
    5

Ingredients

  • 1 salmon fillet
  • 3 tbsp sweetcorn
  • 3 tbsp kidney beans
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 tbsp tomato puree
  • 1 tsp of olive oil
  • 6 cherry tomatoes
  • ½ red onion
  • Squeeze of lime juice
  • Pinch of coriander
  • ½ avocado
  • 25g grated cheese
  • Handful of iceberg lettuce

Instructions

  1. Preheat oven at 180 degrees
  2. Place salmon into an oven dish, season with a little lime juice and sprinkle over a small bit of paprika powder
  3. Cover with foil and place into the oven for around 15-20 minutes (check it’s cooked in the thickest part of the fillet)
  4. Halfway through cooking, remove foil from the salmon
  5. In a pan add the olive oil, sweetcorn, kidney beans, paprika, cumin and tomato puree
  6. Mix around, ensure the sweetcorn and kidney beans are well coated
  7. Allow to cook on a low heat for around 10 minutes, stirring often so it doesn’t stick
  8. Prepare the tomato salsa by slicing cherry tomatoes in half and slicing red onion into thin pieces, add to a bowl
  9. Squeeze in a little lime juice and a pinch of dried coriander
  10. Mix around and pop the salsa into fridge until salmon is ready
  11. Grab a plate or large bowl, add grated cheese, iceberg lettuce, tomato salsa, avocado, kidney bean mixture and salmon when ready
  12. Top with some fresh coriander if you have some, if not, serve and enjoy

 

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