Tajin Chili Lime Salmon Rice Bowls for Meal Prep
Tajin adds acidity without moisture, which means the salmon can be zesty and refreshing without compromising on delicious brown flavours.
Servings: 5
Ingredients
- 900 g salmon cubes
- 900 g cabbage
- A large carrot
- A few cloves of garlic
- 2 tbsp oyster sauce
Marinade
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tsp black pepper
- 2 tsp kashmirilal or chili pepper of choice
- 2 tsp Tajin
- 2 tsp olive oil
- 2 tsp lime juice
- 2 tsp salt
Instructions
- Mix salmon cubes with the marinade ingredients. Refrigerate overnight.
- Begin cooking by making rice. Preheat the oven to 200C/400F.
- Line a baking sheet with foil and baking paper. Spread the salmon out in one layer.
- Roast salmon at 200C/400F for 20 minutes, or until slightly charred.
- In the meantime, wash and cut the vegetables. Stir fry them with garlic and oyster sauce.
- Assemble and serve.