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Salmon bowl with avocado and rice
4 servings · about 25-30 min
Values per serving are estimates.
Download this recipe as a PDFIngredients
- 560 g salmon, diced
- 1 tsp Dijon mustard
- 1 tsp agave syrup or honey
- salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp chilli flakes
- 1 tsp chilli-lime seasoning (or a homemade mix: chilli, grated lime zest, salt)
- 1/4 tsp cayenne pepper
- 1 tbsp vegetable oil, for frying (or for drizzling if using the air fryer)
- 160 g 0% fat Greek yoghurt
- juice of 1/2 lime
- 2 tsp rice vinegar
- 1.5-2 tbsp sriracha
- a pinch of salt and pepper
- 400 g cooked brown rice (or another grain/quinoa)
- 200 g lettuce, chopped
- 200 g fresh cucumber, sliced
- 160 g avocado (about 1), sliced
Method
- Season the salmon with all the spices and the mustard.
- Heat the oil in a frying pan and fry the salmon for 3-4 minutes on each side, until cooked and lightly browned (or cook it in the air fryer at 200°C for about 8 minutes instead).
- Mix the sauce ingredients.
- Divide the rice between bowls and add the lettuce, cucumber and avocado.
- Top with the salmon and drizzle with the sauce.


Asian-style chicken with red rice and vegetables598 kcal · protein 46 g · about 30 min