Salmon, Coriander & Lime Rice Bowl




571 per portion


40g tinned sweetcorn, drained

50g tinned black beans, drained

a sprinkle of red onion, finely chopped

100g cooked salmon fillet, skin removed (120g pre-cooked weight)

for the rice:

150g cooked long-grain white or

brown rice (50g pre-cooked weight)

juice of 1 lime

a small pinch of sea salt

½ tsp garlic powder

for the dressing:

1 tbsp fresh lime juice

2 tsps olive oil

a sprinkle of fresh coriander, chopped

a small pinch of sea salt

1 tbsp Greek yoghurt (use dairy free if preferred)

How To

Place the cooked rice in a bowl. Add the coriander, lime juice, garlic powder and sea salt and stir well.

Place the dressing ingredients in a bowl or jug and stir well.

Arrange the rice, sweetcorn, black beans and red onion in a serving bowl.

Add the cooked salmon.

Drizzle the dressing over the top.

Garnish with fresh chopped coriander. Serve.

Store any leftovers in an airtight container and refrigerate for up to 2 days.

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