Salmon Tenders Burrito Bowl

METHOD

Step 1

Preheat oven to 200°C fan forced and line a large tray with baking paper. Spread out the corn and red capsicum. Top with a drizzle of olive oil, cumin, smoked paprika and toss to combine. Bake for 10 minutes then carefully remove and spread out the salmon tenders. Bake for 5 minutes each side, or until cooked through

Step 2

Meanwhile, make the tomato salsa by combining the tomatoes, red onion, coriander and lime juice.

Step 3

To assemble the burrito bowls, add the brown rice, cucumber, capsicum, corn, black beans and tomato salsa. Top with crispy salmon tenders, chipotle aioli and a wedge of lime.

Ingredients:

1 pack x Tassal Salmon Tenders 280g

1 cup brown rice, cooked

1 red capsicum, sliced long ways

1/2 cup black beans

1/2 cup corn kernels

1 small cucumber, chopped

1/2 red onion, diced

1/2 cup cherry tomatoes

Handful of coriander, chopped

1 tablespoon extra virgin olive oil

Juice of half a lime

1 tsp ground cumin

1 tsp smoked paprika

Optional to serve:

Chipotle aioli: 2 tablespoons aioli and 1 tablespoon sriracha

Lime wedges

Recipe credit – Body Love Nutrition