Salmon Power Bowl

  • 15min prep
  • 15min cook
  • 4 Servings


  • Thai Pesto


  • ¼ (about 480g) red cabbage, core trimmed

  • 3 carrots, peeled

  • 4 (about 160g each) skinless salmon fillets

  • 1 small lime, juiced

  • 1 tablespoon honey

  • 2 x 250g pkts microwave brown basmati & wild rice, cooked

  • 250g pkt baby cucumbers, halved

  • Chopped roasted salted peanuts, to serve

  • Micro herbs, to serve


  • Finely slice the cabbage and transfer to a bowl. Grate the carrots and transfer to a separate bowl.

  • Heat a large frying pan over medium-high heat. Spray with oil. Season the salmon. Cook, turning, for 5 minutes. Add the lime juice and honey. Simmer for 1 minute, until liquid is reduced slightly and the salmon is just cooked.

  • Divide rice among bowls. Top with cabbage, carrot, cucumber, salmon, pan juices and pesto. Sprinkle with peanuts and micro coriander.

↓ This is a component-based recipe. ↓

Thai Pesto


  • 1 bunch fresh coriander, chopped

  • 40g (¼ cup) roasted salted peanuts

  • 2 green shallots, coarsely chopped

  • 1 green chilli, coarsely chopped

  • 1 large lime, rind finely grated, juiced

  • 2 tbs melted coconut oil

  • 1 garlic clove, chopped


  • Process all the ingredients in a food processor until just combined.

  • Season.