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.
PrintFRESH CRISPY SALMON BURRITO BOWLS
5 from 1 reviews
Prep Time: 50 mins
Cook Time: 15 mins
Total Time: 1 hour 5 minutes
Category: Dinner, Mains, Seafood
Cuisine: Gluten Free
- 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
- 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
- ¼ cup packed fresh coriander leaves, chopped
- 4 thick slices fresh pineapple
- 1 tablespoon melted butter
- 1 teaspoon smoked paprika
- 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