A light yet filling salmon bowl is one of the griddle's quickest weekday treats: juicy seared salmon, fresh avocado salsa and warm rice – ready in half an hour.
Ingredients
- 4 salmon fillets
- 1 tbsp all-purpose grill seasoning
- juice of 1 lemon
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
- 2 ripe avocados
- ¼ red onion, finely chopped
- 1 dl coriander, chopped
- juice of 1 lemon (for the salsa)
- 1–2 tbsp runny honey (+ a pinch of chilli)
- salt and black pepper
- 7–10 dl cooked rice
- lemon wedges to serve
Method
- Mix the marinade: grill seasoning, lemon juice, oil and coriander. Brush over the salmon fillets and let them marinate while you make the salsa.
- Preheat the griddle to medium heat and lightly oil the surface.
- Cook the salmon for 4–6 minutes per side depending on thickness – the surface takes on colour while the inside stays juicy.
- Make the salsa: roughly mash the avocados and mix in the red onion, coriander, lemon juice, honey-chilli, salt and pepper.
- Warm the rice on the cooking surface.
- Assemble the bowls: rice at the bottom, salmon on top, avocado salsa to crown it and a lemon wedge on the side.
Tip: Salmon won't stick to a hot, well-seasoned cooking surface – remember a thin layer of oil before cooking.