This fuss-free seared salmon and brown rice bowl is the perfect dish when you need a wholesome meal fast. Try it for dinner during the week, and enjoy any leftovers for lunch the next day.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
460g Coles Fresh Tasmanian Salmon Portions Skin On (from the deli)
2 x 250g pkts microwavable brown rice
60g pkt Coles Australian Baby Spinach
1/2 cup (20g) basil leaves
2 garlic cloves, finely chopped
2 tbs reduced-fat Greek-style yoghurt
1/4 cup (60ml) lemon juice
300g savoy cabbage, shredded
200g red Perino tomatoes, halved
2 (about 300g) Lebanese cucumbers, thinly sliced
200g pkt Aussie Sprouts Crunchy Combo
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large non-stick frying pan over medium-high heat. Season salmon with pepper. Add to the pan, skin-side down, and cook for 2-3 mins or until crisp.
Step 2
Turn and cook for a further 2-3 mins for medium-rare or until cooked to your liking. Cut salmon into pieces.
Step 3
Meanwhile, heat the rice in the microwave following packet directions.
Step 4
Place spinach, basil, garlic, yoghurt and lemon juice in a small blender. Blend until smooth. Season with pepper.
Step 5
Divide the rice among serving bowls. Top with cabbage, tomato, cucumber and salmon. Drizzle with spinach dressing and sprinkle with sprouts to serve.
Find me: A mix of sprouted legumes and lentils, Aussie Sprouts Crunchy Combo are perfect for topping salads. Find them in the fresh produce department.
