Dive into a juicy, spicy-sweet tropical salmon bowl, perfectly balanced with a vibrant nectarine-studded salad. This super fresh, high-protein meal is ideal for lunchboxes, meal prep, or a quick, delicious dinner. Salmon is rich in Omega-3s, great for heart health and brain function! CHECKED
fillet, cubed
zest and juice
diced
diced
diced
finely chopped
chopped
chopped
optional
Rinse 240 g of uncooked rice under cold water until the water runs clear. Place in a saucepan with 480 ml (2 cups) of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 12–15 minutes, or until the water is absorbed and the rice is tender. Remove from the heat and keep covered until ready to serve so it stays warm.
Preheat your air fryer to 200°C. Dice the salmon fillet into bite-sized cubes.
In a bowl, combine the salmon cubes with extra virgin olive oil, honey, the zest and juice of one lime, chilli flakes, garlic powder, smoked paprika, and salt. Mix well to ensure the salmon is evenly coated.
Place the marinated salmon in the air fryer basket. Cook for 10 minutes, shaking or stirring halfway through for even cooking and a crispy texture.
Cut the nectarines, red pepper, and avocado into small, bite-sized cubes. Finely chop the red onion, spring onion, and coriander.
In a large bowl, combine the diced nectarines, red pepper, avocado, chopped red onion, spring onion, and coriander. Add the juice of one lime and salt to taste. Toss gently to combine.
In a small bowl, whisk together the Greek yoghurt, honey, garlic powder, smoked paprika, and salt until smooth.
Once the salmon is cooked, add it to the salad bowl. Gently mix the salmon into the salad.
Spoon the rice into 4 bowls, then top with the tropical salmon and nectarine salad. Drizzle with the optional yoghurt sauce, if desired, and serve immediately.
For an extra flavour boost, marinate the salmon for at least 30 minutes (or even overnight) before air frying.
If you don't have an air fryer, you can bake the salmon in a preheated oven at 200°C for 12-15 minutes, or pan-fry it until cooked through.
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