Thu, 7 October 2021
Jack O'Keeffe's Crispy Salmon Burrito Bowl
Serves 5
Ingredients:
4 X 180g Salmon Fillets With The Skin On
3 Tsp Taco Seasoning Or Cajun Seasoning
2 Tbsp Olive Oil
3 Limes, Juice, And Zest
2 Handfuls Of Tender Stem Broccoli
2 Tbsp Sesame Seeds
2 Cups Of Brown Rice
5 Cups Of Cold Water
1 Bunch Of Coriander
2 Ripe Avocados
2 Tbsp Low Fat Sour Cream
2 Tbsp Low Fat Mayonnaise
½ Pineapple, Peeled And Finally Diced
Salt And Pepper
Method:
- Preheat an oven to 220°C
- To cook the rice, wash it under cold water and place into a pot with 5 cups of cold water and the juice of one lime. You will be using coriander in this recipe, so I suggest popping a couple stalks from the coriander in the pot along with the squeezed lime. Place the pot on a medium heat, once simmering reduce the heat and cover with a lid. Cook gently for 10 to 12 minutes, or until the water has evaporated and rice is cook. Remove from the heat and let sit to one side with the lid on.
- For the avocado crema, grab the 2 avocados and place into a food processor along with the sour crème, mayo, salt, and lime juice. Blend until smooth and creamy. Set aside until needed.
- Place the diced pineapple into a bowl and toss together with chopped coriander.
- Place the salmon on a plate and 1 spoon of olive oil followed by a sprinkle of 2 teaspoons of the taco seasoning. Season with salt and gently toss around the plate to evenly coat up those delicious fillets. Place on a roasting tray that’s been lined with parchment. Roast in the oven for 5 minutes.
- While the salmon is in the oven grab the broccoli and place in a bowl, drizzle in 1 tbsp of olive oil followed by 1 teaspoon of taco seasoning and the sesame seeds. Toss together and after the salmon has been cooking for 5 minutes add to the tray and return to the oven for another 5 minutes.
- Remove the tray from the oven and drizzle over the juice and zest of a lime and toss together. Mix the rice around in the pot and generously scoop the rice into the bowls. Top with the salmon and broccoli. Drizzle with avocado crema, and spoon over the diced pineapple. Decorate with some chopped coriander and a sprinkling of the taco seasoning.
