With winter starting to wane and the promise of spring soirees and summer afternoons with friends looming in the future, I have created the most perfect fresh burrito bowl for your next Mexican themed lunch party. A vibrant and colourful bowl bursting with the most insane flavours and the best seasonal ingredients forms the base for the most delicious smoky grilled salmon.
If I were to classify myself based on my eating habits, I would say that I am a Pescatarian. Along with lots of fresh vegetables, fruit, grains, nuts and seeds; seafood makes a steady and delicious appearance on my plate every week. It isn’t just me. My boys love their seafood too. We especially love Tasmanian salmon. All our seafood is sourced locally and salmon is no different. The Tassal Salmon brand is my go to brand for my weekly salmon needs. Their salmon is farmed sustainably in the beautiful waters of Tasmania and their huge range means that I can make a variety of salmon meals very quickly without any fuss.
I love knowing that the food I provide to my family is responsibly produced, has a very small carbon footprint and hasn’t travelled far. Tassal have been farming Tasmanian Atlantic Salmon for over 30 years. A typical salmon takes about 3 years to grown where half of its life is spent in fresh waters and the other half at sea. Tassal has zero-harm sea farms across it’s farming sites in Tasmania where salmon are bred using traditional methods and selective breeding with a focus on the health and wellbeing of the salmon being raised. In collaboration with feed suppliers and WWF-Australia, Tassal ensures that the salmon gets the best natural diet while reducing their foraging which in turn is more sustainable for the planet.
I love using their fresh range. My favourite would have to be the Tassal Tasmanian Salmon Skin-On and Skin-Off fillets. Having a couple of these in my fridge means that I can quickly put together an abundant quinoa and salmon salad on work days for lunch or create fabulous party bowls brimming with flavour for a weekend fiesta with friends.
For this recipe, I have used the Tassal Fresh Tasmanian Salmon Skin-Off fillets. I start out with marinating the salmon. Then I like to do most of my prep in advance, mainly the lime and coriander rice, the beans and the caramelised pineapple. When it is time to assemble the bowls, I chop up the avocados, grill the salmon and heat up the rice and beans. It always goes like clockwork and looks absolutely fantastic. The different elements come together beautifully and really lift the flavour of the salmon. Guests at my gatherings always get very excited because every mouthful is like an adventure. Recipe can be easily doubled to serve eight and takes the fuss out of entertaining. Whip up a couple of margaritas or agua frescas and you are good to go.
note – This recipe was created for Tassal Salmon and the post is sponsored by them.
For The Salmon
2x 300gTassal Tasmanian Fresh Salmon skin off fillets
1½ teaspoons sea salt flakes
6 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon smoked paprika
2 tablespoons olive oil, plus extra for greasing pan
For The Lime And Coriander Rice
4 cups cooked basmati rice (approximately 2 cups uncooked rice)
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 small brown onion, thinly sliced
1 long green chilli, thinly sliced
½ teaspoon dried oregano
zest and juice of 1 lime
salt to taste
¼ cup packed fresh coriander leaves, chopped
For The Caramelised Pineapple
4 thick slices fresh pineapple
1 tablespoon melted butter
For The Bowls
1 X 400g can cooked black beans, rinsed and drained
1 teaspoon smoked paprika
juice of half a lime
salt and pepper to taste
2 fresh corn cobs
8 gem lettuce leaves, to serve
1 thinly sliced green pepper, to serve
2 diced avocados, to serve
4 tablespoons salsa or taco sauce, to serve
2 tablespoons hot chilli sauce, to serve
4 lime wedges, to serve
micro herbs, to serve
To Prepare The Salmon
Place all ingredients for the salmon in a large shallow bowl and mix gently to evenly coat the salmon with the spices. Marinate in the fridge for 15 minutes.
Heat a grill pan on medium-high. Brush with some olive oil. Place the salmon fillets on the hot grill pan and cook for approximately 4-5 minutes. Using tongs, carefully turn over the fillets and cook the other side for 4-5 minutes until browned and just cooked down the middle. Remove from heat and set aside.
To Prepare The Rice
Heat oil in a large frying pan or wok on medium. Add garlic, onion and chilli. Sauté for a few minutes until the onion starts to caramelise.
Add the cooked rice, oregano, lime zest, lime juice and salt. Mix well and cook for a few minutes until heated through. Remove from heat and stir in the coriander.
To Prepare The Caramelised Pineapple
Heat a grill pan on high. Place pineapple slices on the hot pan and brush with melted butter. Cook each side for 3-4 minutes, basting with melted butter until starting to char and turn golden. Remove from heat and set aside.
To Assemble The Burrito Bowls
Place cooked black beans, paprika, lime juice, salt and pepper in a small bowl. Mix well. Shuck the corn cobs.
Grill the corn on an open fire for a couple of minutes until it starts charring. Alternatively, place on a barbecue or oven grill and cook until starting to brown. Remove from heat and cool slightly. Using a sharp knife or corn stripper, remove the kernels into a bowl and set aside.
Take 4 shallow rimmed bowls (approximately 20cm). Place 2 lettuce leaves in each bowl. Place a pineapple slice over the lettuce in each bowl. Divide the rice equally between the bowls. Add black beans and charred corn. Place a salmon fillet over the bed of rice, corn and beans. Top with green pepper, avocado, salsa and hot chilli sauce. Garnish with lime wedges and micro herbs.