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Spicy salmon bowl

Makes 5 servings — each ~675 calories, 45 g protein

Chipotle Sauce (keeps ~1 week in fridge)

Ingredients:

  • 1 cup Greek yoghurt
  • ½ cup light mayo
  • Juice of 1 lemon wedge
  • 1 tbsp honey
  • 2–4 chipotle peppers
  • Salt & smoked paprika (to taste)

Spicy Salmon Chunks

Ingredients:

  • 1.1 kg raw Atlantic salmon, diced into bite-sized pieces
  • 1 tbsp olive oil
  • Seasonings (to taste): salt, black pepper, cumin, Cajun, smoked paprika

Instructions:

  1. Preheat oven to 450°F (230°C).
  2. Toss salmon with olive oil and seasonings.
  3. Spread on a parchment-lined baking tray.
  4. Bake for 15 minutes.

Rice

Ingredients:

  • 1¼ cups white short-grain rice
  • ½ tbsp olive oil (or spray)
  • 2½ cups cold water or chicken stock
  • Salt (to taste)

Instructions:

  1. Rinse rice until water runs clear.
  2. In a pot on medium-high heat, add oil and drained rice. Sauté 1–2 mins.
  3. Add water/stock and salt. Stir.
  4. When bubbles form, reduce heat to low, cover, and simmer 15 mins.
  5. Turn off heat, keep covered 5 mins.
  6. Fluff with fork.

Assembly

  1. Add rice and sautéed veggies to a bowl as base.
  2. Top with spicy salmon chunks.
  3. Drizzle with chipotle sauce.
  4. Garnish with fresh parsley.

Recipe Video Guide

Here is a quick video demonstrating the steps in making this delicious dish. Watch the video below to get a better understanding of the process!