Chipotle-Lime Salmon & Wild Rice Bowl with Courgette
Big flavour, sensible numbers. This Mexican plate pairs salmon with wild rice for 42g protein and roughly 498 kcal.
Ingredients
- 130g Salmon Fillet
- 150g wild rice
- 80g courgette
- 80g red cabbage
- 8g sriracha
- 15g lime
- 50g greek yoghurt
- 1 tsp chipotle chilli flakes & cumin
- fresh coriander
Method
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1
Prep everything first: wash and trim the courgette and red cabbage, then measure out the sauce ingredients.
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2
Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.
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3
Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.
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4
Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.
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5
Meanwhile, steam or stir-fry the courgette and red cabbage for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: wild rice first, then the veg and salmon, spooning over any remaining sauce. Finish with the fresh coriander.
Tap ingredients and steps to tick them off as you cook.