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.
Ancho-spiced Salmon Bowl with Corn Salsa
The taste of a Mexican summer. Fresh, sustainably caught salmon coated with fiery ancho spice. Pair with a colourful sweetcorn, coriander and tomato salsa. Bring major crunch with creamy cabbage slaw. Top with fresh chillies and a squeeze of lime, and you're on the streets of Mexico.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 2 unwaxed lime
- 1 handful of fresh coriander
- 4 salmon fillets (Fish)
- 1 savoy cabbage
- 2 onion
- 140g sweetcorn (sweetcorn, water, salt)
- 2 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 2 tbsp red wine vinegar
- 200g brown rice (brown rice (100%))
- 2 carrot
- 200g baby tomatoes
- 1 chilli
Nutritional Information
Calories: 720
Protein: 39g
Carbs: 59g
Fat: 35g
Ancho-spiced Salmon Bowl with Corn Salsa
The taste of a Mexican summer. Fresh, sustainably caught salmon coated with fiery ancho spice. Pair with a colourful sweetcorn, coriander and tomato salsa. Bring major crunch with creamy cabbage slaw. Top with fresh chillies and a squeeze of lime, and you're on the streets of Mexico.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / 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
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the pickled onion
- Finely dice 1 onion, and finely slice the remaining
- Place the sliced onion into 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 the salmon in the ancho spice, 1 tbsp oil, and a pinch of salt and pepper
- Bake for 20 mins / air fryer 17 mins, until cooked through
Meanwhile, make the salsa & slaw
- Deseed and finely slice the chilli. Halve the tomatoes. Finely chop the coriander (set half aside for later). Drain the sweetcorn
- Add all to a medium mixing bowl along with the diced onion, remaining vinegar, 1 tbsp oil and a pinch of salt
- Zest and halve the limes, then add the juice from 1 lime to the salsa. Mix and set aside
- Trim and finely slice the cabbage. Coarsely grate the carrots. Place both into the other medium mixing bowl with the yoghurt and juice from the remaining lime. Season generously with salt and pepper and mix well
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the lime zest and remaining coriander through the cooked rice. Flake the salmon into large chunks, removing the skin
- Serve the salmon into bowls alongside the lime rice, slaw, salsa and pickled onion
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