Beetroot Salmon Bowls with Tahini Dressing - Rosella

Beetroot Salmon Bowls with Tahini Dressing

Makes: 4 | Prep: 15 minutes | Cook: 15 minutes | Difficulty: Easy

Rosella Beetroot Salmon Bowls with Tahini Dressing

Ingredients

  • 2 cups cooked brown rice
  • Avocados, cut into halves
  • Rosella Thickly Shredded Pickled Beetroot
  • Handful of rocket
  • Lemon wedges, chopped parsley and sesame seeds, to serve
  • Marinated Salmon:
  • 4 salmon fillets
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 tsp chilli flakes
  • 1/4 tsp salt
  • 3 tbsp olive oil
  • Sweet Tahini dressing:
  • 1/3 cup tahini
  • Juice of one large lemon
  • 1 tbsp olive oil
  • 1 + 1/2 tbsp maple syrup
  • 4 tbsp water (or more) - to thin it out

METHOD:

Combine the spice mix in a small bowl. Drizzle a little olive oil over the salmon, skin side up, then pat on the spices.

Heat olive oil in a frying pan, add salmon skin-side up, and cook over medium-high heat for 4 minutes. Flip, reduce the heat, and cook for a further 5 minutes. Remove from the heat.

Combine the tahini dressing ingredients in a small blender and whiz to combine. Add water as needed until you reach the desired consistency.

Serve salmon on a bed of rice with a side of beetroot, half an avocado, crumbled feta, and a handful of rocket, drizzled with the tahini dressing and served with lemon wedges.

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