Blackened Salmon burrito bowl with avocado and coriander cream

 Serves 4.  Recipe by Seafood School head chef: Paulie Hooton

600gm salmon fillet, skin on and bone out

50gm Black Market Spice – BBQ

¼ tsp coriander ground

Lupi Extra Virgin Olive oil, for cooking

½ lime, to serve for garnish

1 cup baby kale, to serve

Black Bean Corn Salsa

1 cup corn or fresh corn cob

½ cup black beans

¼ red onion, diced

1 tbsp pickled jalapeños

3 roma tomatoes, diced

¼ cup coriander, sliced

¼ tsp garlic powder

2 tbsp lime juice

Avocado and coriander cream

1 avocado

½ cup sour cream

2 tbsp basil

2 tbsp coriander

½ lime zested, ½ lime juiced


  1. Portion salmon into 4 even sized pieces, mix black market spice and coriander together and gently toss over salmon and dust both sides.
  2. For the salsa into a bowl add corn, black beans, red onion, jalapeno and tomatoes.  Add in chopped coriander, garlic powder and lime juice.
  3. Stir all ingredients to combine. Set aside until ready for use.
  4. For avocado cream, place all ingredients in a blender, blend until smooth and season. Set aside until ready to serve.
  1. Heat oil in a large cast iron or non-stick pan over a medium-high. Add salmon, skin side-down and cook 3-4 minutes. Carefully turn salmon over and cook 2 minutes. Transfer to a plate.
  2. To serve place kale in bowl along with black bean salsa, top with salmon and avocado cream and fresh lime.


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