SEA HARVEST

For the salmon:

2 fresh salmon portions skin-off

1 1/2 tsp sea salt flakes

6 garlic cloves

1 Tbsp ground cumin

1 tsp smoked paprika

2 Tbsp olive oil, plus extra for greasing pan

For the lime & coriander rice:

4 cups cooked basmati rice (approx. 2 cups uncooked rice)

3 Tbsp extra virgin olive oil

3 garlic cloves

1 small brown onion, thinly sliced

1 long green chilli

1/2 tsp dried oregano

zest and juice of 1 lime

salt to taste

1/4 cup packed fresh coriander leaves, chopped

For the caramelised pineapple:

4 thick slices fresh pineapple

1 Tbsp melted butter

For the bowls:

400g can cooked black beans, rinsed and drained

1 tsp 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 Tbsp salsa or taco sauce, to serve

2 Tbsp 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 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.

Original recipe: https://www.cookrepublic.com/fresh-crispy-salmon-burrito-bowls/