Chipotle Beef Bowl with Carrot Corinader Salad and Spiced Beans

Chipotle Beef Bowl with Carrot Corinader Salad and Spiced Beans

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 21, 2019.
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Ingredients

Salmon

  • 1 pack salmon fillet
  • 1/2 pack makrut Thai dressing
  • 1 Tbsp sesame seeds

Asian Greens

  • 1 broccoli, cut into small florets and stalk diced 2cm
  • 2 courgettes, cut in half lengthways and thinly sliced
  • 1 bok choy, end removed and leaves seperated
  • 2 cloves garlic, sliced
  • 1/2 pack makrut Thai dressing
  • 1 Tbsp water

To Serve

  • 2 radishes, thinly sliced
  • 1 spring onion, thinly sliced

Steps

  1. Preheat oven to 220°C.
  2. Prep salmon. Pat salmon dry and remove any pin bones. Cut into 4 pieces and place on a lined oven tray. Season and rub with first measure of makrut Thai dressing. Sprinkle over sesame seeds and leave to marinate.
  3. Prep greens.
  4. Cook salmon. Cook salmon in oven for 6-8 minutes for medium, or until cooked to your liking. Rest, covered.
  5. Prep garnishes.
  6. Cook greens. Heat 1 tsp oil in a large fry-pan on medium-high heat. Cook broccoli for 3 minutes. Add courgette, bok choy, garlic, remaining makrut Thai dressing and water and cook for 2-3 minutes more, until greens are tender.
  7. Serve salmon and greens topped with radish and spring onion.

Nutritional Information

Energy 1712 kj
409 kcal
Protein 42.8g
Carbohydrate 28.1g
Fat 13.0g