Caribbean-style salmon bowl
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This easy meal-in-a-bowl combines spicy marinated salmon fillets with basmati rice and a delicious griddled corn and tomato salad – perfect for al fresco eating.
Ingredients
Salmon, raw
4 fillet(s), medium
Jerk marinade
100 g
Calorie controlled cooking spray
4 spray(s), olive oil version
Corn on the cob, raw
2 medium
Cherry Tomatoes
150 g, quartered
Spring Onions
4 medium, finely chopped
Chilli, green or red
1 individual, red, deseeded and finely chopped
Lime Juice, Fresh
2 tablespoon(s)
Brown Rice, dry
200 g
Coriander, fresh
2 tablespoon(s), finely chopped, plus extra leaves, to serve
Lime
1 medium, cut into wedges, to serve
Instructions
1
Put the salmon in a shallow dish and add the jerk marinade, turning the salmon to coat, then cover with clingfilm and chill in the fridge for 15 minutes.
2
Meanwhile, put a nonstick griddle pan over a medium-high heat and mist with cooking spray. Add the corn cobs and cook for 10 minutes, turning occasionally, until charred all over. Set aside to cool.
3
Using a sharp knife, slice the corn kernels from the cobs. Transfer to a small bowl with the tomatoes, spring onions and chilli, then add half of the lime juice, season to taste and toss to combine. Set aside.
4
Preheat the grill to medium and line a grill pan with kitchen foil. Grill the salmon, turning occasionally, for 8–10 minutes, or until the fillets are just cooked through. Break the salmon into large chunks with a fork.
5
Meanwhile, cook the rice to pack instructions. Toss the chopped coriander and remaining lime juice through the rice and divide between 4 bowls. Top with the salmon, corn salad, lime wedges and coriander leaves to serve. 4
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