Crispy Double Salmon Burrito Bowl With Tomato Salsa & Chipotle Mayo

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Meanwhile, peel and finely dice your shallot[s]

Chop your tomatoes finely

Chop your coriander finely, including the stalks (reserve some leaves for a garnish!)

Combine the diced shallot and chopped tomato in a bowl with the chopped coriander, a drizzle of olive oil and a small pinch of salt and pepper

Give everything a good mix up – this is your tomato salsa

Add your carrot & cabbage slaw and white wine vinegar to a bowl with a pinch of salt and sugar and give everything a good mix up – this is your quick-pickled slaw

Combine your chipotle paste (can't handle the heat? Go easy!) and mayo in a separate bowl and mix it all together – this is your chipotle mayo

Combine your cornflour and ground smoked paprika on a plate with a generous pinch of salt and mix it all together

Firmly press your salmon fillet[s] into the cornflour mixture, making sure to evenly coat them on both sides – this is your coated salmon

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated salmon to the pan and cook for 4-5 min on each side or until cooked through – this is your crispy salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Once the rice is cooked, add your vegetable stock mix and give everything a good mix up – this is your seasoned brown rice