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Cajun Salmon and Mango Salsa Grain Bowls
Info
Cajun salmon fillets served with a zingy mango and pineapple salsa, spicy jalapeño yoghurt and mixed grains.Ingredients
Method
Ingredients
For the Salmon:
- 4 salmon fillets (around 130g each)
- 1 tbsp olive oil
- 1 tbsp Bart Cajun spice blend
- 1 tbsp honey
For the grains:
- 2x 250g packs microwave grains of your choice
For the Tropical Salsa:
- 1 mango, diced
- 150g fresh pineapple, diced
- 1 small red bell pepper, diced
- 1/2 red onion, finely chopped
- ½ tsp Bart ancho chilli
- Juice of 1 lime
- 2 tbsp fresh coriander, chopped
- Salt to taste
For the Sauce:
- ½ cup plain Greek yogurt
- 1 tbsp fresh lime juice
- 1 tsp honey
- ½ tsp Bart green jalapeno chilli powder
- Pinch of salt
Optional Toppings:
- Toasted coconut flakes
- Chopped coriander
- Lime wedges
Method
Marinate and Cook the Salmon:
- Preheat the oven to 220C/200C fan.
- Pat the salmon fillets dry. Place onto a large sheet of aluminium foil. Brush each fillet with olive oil and sprinkle the Cajun spice blend evenly on all sides.
- Drizzle over the honey. Wrap up in the foil and place onto a baking tray. Bake for 12-15 minutes until just cooked through.
Prepare the Tropical Salsa:
- In a bowl, combine mango, pineapple, red pepper, red onion, and ancho chilli.
- Add lime juice, coriander, and a pinch of salt. Toss gently to combine.
Make the Sauce:
- In a small bowl, whisk together Greek yogurt, lime juice, honey, jalapeno green chilli powder, and salt until smooth.
Assemble the Bowls:
- Heat the grains according to pack instruction and divide between 4 bowls.
- Top each bowl with a salmon fillet and a generous scoop of tropical salsa.
- Drizzle the yogurt sauce over the top.
Garnish and Serve:
- Sprinkle with toasted coconut flakes and extra coriander if desired.
- Serve with lime wedges.
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