Fish
Bright in flavour and colour, this simple and smoky salmon bowl is full of good fats and fresh vegetables. Cooked under the grill for an easy, hands-free hack that ensures crispy skin, this recipe is both vibrant and virtuous.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Cover with a tight-fitting lid, reduce heat to low and cook for 15 minutes. Remove rice from heat, set aside and keep warm. While rice is cooking, continue with step 2.
Preheat overhead grill to high. Dice avocado. Thinly slice spring onion. Juice ½ the lime. Place avocado, spring onion and lime juice in a small bowl with salt and pepper and mix well to combine.
Rinse and finely chop coriander leaves and stems. Place in a bowl with yoghurt and salt and pepper and mix to combine. Set aside.
Thinly slice cabbage. Cut remaining lime into wedges.
Place salmon on a small baking tray and sprinkle with Subtly Smoky Chipotle. Season with salt and pepper, drizzle with oil and toss to coat. Turn the salmon skin-side up, place under the grill and cook for 7–8 minutes or until just cooked through.
Divide rice and cabbage between bowls. Top with salmon and avocado salsa. Drizzle with coriander yoghurt and serve with lime wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
