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.
Chimichurri salmon burger & avocado rice bowl
Chimichurri salmon burger & avocado rice bowl
Ready in 20
New
Low sat fat
Serving size
Ingredients
- 110g baby plum tomatoes
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 salmon burger chimmichurri (Fish) (salmon, lemon zest, water, red chilli flakes, mint, parsley, salt)
- 1 chilli
- 1 tbsp Mindful Chef Mexican spice mix (Oregano, Cumin, Coriander, Smoked Paprika)
- 1 avocado
- 1 unwaxed lime
- 1 handful of fresh coriander
- 2 spring onion
Nutritional Information
Calories: 418
Protein: 6.4g
Carbs: 35g
Fat: 28g
Ingredients
- 1 avocado (use half)
- 1 handful of fresh coriander (use half)
- 2 salmon burger chimmichurri (use half) (Fish) (salmon, lemon zest, water, red chilli flakes, mint, parsley, salt)
- 110g baby plum tomatoes (use half)
- 1 chilli (use half)
- 1 tbsp Mindful Chef Mexican spice mix (use half) (Oregano, Cumin, Coriander, Smoked Paprika)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 unwaxed lime (use half)
- 2 spring onion
Nutritional Information
Calories: 422
Protein: 6.7g
Carbs: 36g
Fat: 28g
Chimichurri salmon burger & avocado rice bowl
Chimichurri salmon burger & avocado rice bowl
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Cooking Instructions
- Thinly slice the spring onions. Roughly chop the coriander. Quarter the lime. Halve the tomatoes.
- Cut the avocado in half, remove the stone, peel and cut into 2cm dice. Finely dice the chilli.
- Into a medium sized bowl add; the avocado, just half the spring onion, just half the tomatoes, just half the chill and just half the coriander. Add 1 tsp oil, season with sea salt and black pepper and squeeze in the juice from just 2 lime quarters. Mix and reserve for later.
- Heat a large frying pan with 1tsp oil on a medium-high heat, add the remaining spring onion, rice, tomatoes and coriander. Cook for 1 min then add the MC Mexican spice mix. Cook for a further 3-4 mins until rice is piping hot. Add a splash of water to loosen in needed, turn off the heat when cooked.
- Meanwhile, heat a medium-sized frying pan with 1tsp oil on a high heat. Remove the plastic divider from both sides of the burger, then using a spatular, carefully transfer the salmon burgers to the pan, cook for 3 mins on each side, until cooked through.
- Serve the salmon burger with the rice and the avocado salsa on the side. Serve with remaining lime wedge and garnish with remaining chilli.
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