This recipe brings together a medley of Mexican-inspired ingredients to create a nourishing and satisfying meal. Smokey paprika baked salmon is paired with crispy, buttery charred corn and black beans with rice, fresh leafy greens, and a spicy, creamy sriracha mayo to top it off.
This Week
2 Dec - 8 Dec
Smokey Paprika Salmon Bowl with Charred Corn and Black Beans
- Under 1 hour
- 4
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Meal Prep Guide
Prepare the sriracha mayo (store in an airtight container in the fridge).
Ingredients
- ¼ cup mayonnaise
- 2 Tbsp sriracha hot sauce
Method
- Simply combine the sriracha and mayonnaise in a small bowl and mix well to combine.
Prepare the marinade for the salmon (store in an airtight container in the fridge).
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp honey
- 2 garlic cloves (crushed)
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli flakes
Method
- Add all of the ingredients to a small jar or container and mix well to combine.
Tips
- You want to make sure the oven has come to temperature before you cook the salmon, you want the oven to be nice and hot so the skin crisps up and the outside gets nice and caramelised without overcooking the salmon.
Shortcuts
Vegetables
- Swap out the lettuce for some finely shredded cabbage.
- Top with some smashed avocado.
Protein
- Swap out the salmon for 600g chicken thighs, cut into bite-sized pieces and cook in the same marinate for 25-30 minutes until golden brown and cooked through.
- For a vegetarian option, swap out the salmon for 300g of tofu. Roughly tear tofu into bite size pieces and coat in the same marinade. Add to a lined baking tray and pop into the oven for 25-30 minutes or until golden brown.
Other
- Swap out the basmati rice for jasmine rice or brown rice.
- Swap out the black beans for kidney beans.
- Swap out the mayo for sour cream.
- For a lighter option, serve on a bed of shredded lettuce and cabbage instead of the rice. Dress the salad in some olive oil and lemon juice or apple cider vinegar.
Ingredients
Smokey Paprika Salmon
- 600g salmon (cut into bite-sized pieces)
- 1 Tbsp olive oil
- 1 Tbsp honey
- 2 garlic cloves (crushed)
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli flakes
Charred Corn and Black Beans
- 1 cups frozen sweetcorn
- 400g black beans (rinsed and drained)
- 1 lime (juice)
- ½ cup coriander (roughly chopped)
- Butter
- Salt and pepper
Sriracha mayo
- ¼ cup mayonnaise
- 1-2 Tbsp sriracha hot sauce
To serve
- 1 ½ cups basmati rice
- 1 head petite cos (shredded)
Method
- Preheat the oven to 200 degrees, fan bake.
- Add the olive oil, honey, garlic, spices, salt and pepper to a medium size bowl; mix well to combine then gently toss the salmon through the marinade. Pop on a lined baking tray and set aside.
- Cook the rice as per packet instructions.
- Heat a little butter in a large pan over medium-high heat. Add the corn and season with salt; cook for 3-5 minutes until golden brown and starting to char in places. Add the black beans and cook for a few minutes to warm through.
- Remove from the heat. Squeeze over the juice of a lime and sitr through the coriander; set aside.
- Pop the salmon in the oven for approximately 15 minutes or until golden brown and cooked through.
- While the salmon is cooking, prepare the sriracha mayo. Simply combine the sriracha and mayonnaise in a small bowl; mix well to combine.
- Time to assemble the bowls! Add a serving of rice to each bowl, then add some of the corn and bean mixture and fresh cos. Top with the smokey paprika salmon and a drizzle of the sriracha mayo.
Variations
Vegetables
- Swap out the lettuce for some finely shredded cabbage.
- Top with some smashed avocado.
Protein
- Swap out the salmon for 600g chicken thighs, cut into bite-sized pieces and cook in the same marinate for 25-30 minutes until golden brown and cooked through.
- For a vegetarian option, swap out the salmon for 300g of tofu. Roughly tear tofu into bite size pieces and coat in the same marinade. Add to a lined baking tray and pop into the oven for 25-30 minutes or until golden brown.
Other
- Swap out the basmati rice for jasmine rice or brown rice.
- Swap out the black beans for kidney beans.
- Swap out the mayo for sour cream.
- For a lighter option, serve on a bed of shredded lettuce and cabbage instead of the rice. Dress the salad in some olive oil and lemon juice or apple cider vinegar.
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