Ancho-spiced Salmon Bowl with Corn Salsa

Serving size

1 person 2 people 4 people

Ingredients

140g sweetcorn

(sweetcorn, water, salt)
80g greek style yoghurt (Milk)
2 salmon fillets (Fish)
1 onion
1 handful of fresh coriander
1 carrot
80g brown rice

(brown rice (100%))
1 chilli
1 unwaxed lime
1 tbsp red wine vinegar
1 tbsp ancho spice blend

(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
75g seasonal tomatoes
1 sweetheart cabbage

Allergens

Contains: Milk, Nuts, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	719Kcal
	503kJ	3006kJ
Fat	5.9g	35g
of which saturates	1.4g	8.2g
Carbohydrates	10g	58g
of which sugars	3.6g	22g
Protein	6.7g	40g
Salt	0.35g	2.1g
Fibre	1.8g	11g

Ingredients

1 tbsp red wine vinegar (use half)
80g almond yoghurt (nush) (use half) (Nuts)

(Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
1 handful of fresh coriander (use half)
1 carrot
1 chilli (use half)
1 sweetheart cabbage (use half)
80g brown rice (use half)

(brown rice (100%))
75g seasonal tomatoes (use half)
1 unwaxed lime (use half)
1 tbsp ancho spice blend (use half)

(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
140g sweetcorn (use half)

(sweetcorn, water, salt)
1 salmon fillet (Fish)
1 onion (use half)

Allergens

Contains: Milk, Nuts, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	720Kcal
	448kJ	3013kJ
Fat	5.0g	33g
of which saturates	0.8g	5.6g
Carbohydrates	9g	61g
of which sugars	3.7g	25g
Protein	6.1g	41g
Salt	0.3g	2.0g
Fibre	1.8g	12g

Back

High protein 1/3 daily fibre 7 plants Low sat fat

Ancho-spiced Salmon Bowl with Corn Salsa

Prep time: 20 mins

Total time: 35 mins

Cuisine: Mexican

Food group: Fish

A vibrant Mexican-inspired dish. High-protein responsibly-sourced salmon coated with fiery ancho spice. Pair with a colourful sweetcorn and tomato salsa, flecked with coriander. Bring major crunch with creamy cabbage slaw. Fresh sliced chillies and generous squeezes of lime complete the dish.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a sieve, a small bowl, 2 medium mixing bowls, a grater & a sieve

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Return to the pan and set aside

Make the pickled onion

Finely dice half the onion, and finely slice the remaining
Add the sliced onion to the small bowl and mix with half the vinegar and a pinch of salt. Mix and leave to pickle

Salmon time

Place the salmon, skin-side down, onto the lined baking tray
Rub with the ancho spice, 1 tsp oil, a pinch of salt and pepper
Bake for 20 mins / air fryer 17 mins, until cooked through
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork

Make the salsa & slaw

Deseed and finely slice the chilli. Halve the tomatoes. Finely chop the coriander (save some for later). Drain the sweetcorn
Place everything into a medium mixing bowl with the diced onion, remaining vinegar, 1 tsp oil and a pinch of salt
Zest and quarter the lime. Add the juice from 2 lime wedges to the salsa and mix
Trim and finely slice the cabbage. Coarsely grate the carrot
Place both into the other medium mixing bowl with the yoghurt. Season to taste and mix well

Plate up

Stir the lime zest and the remaining coriander through the cooked rice
Remove the salmon skin, then flake into large chunks
Serve into bowls alongside the lime rice, slaw, salsa and pickled onion. Squeeze over the remaining lime juice (to taste)