Logo of Lorraine
itv |

Weekdays 9am

Crystelle's chipotle salmon burrito bowl

No-one wants to be stood over a hot stove in this weather, so Bake Off finalist Crystelle is back with a heatwave-proof midweek meal idea that's perfect for the hot weather - a chipotle salmon burrito bowl

Chipotle salmon burrito bowl

Serves 2-4



200g uncooked long grain rice 

Coconut oil for frying

4 cloves garlic, crushed 

1 tin of black beans, drained

Juice and zest of one lime 

Handful of coriander, finely chopped 

Chipotle Salmon: 

400g raw salmon fillet, skinned

3 ½ tsp chipotle paste

1 tsp paprika 

1/4 tsp salt 

¼ tsp pepper

½ tsp garlic powder

Juice of half a lime 

3 tsp honey


1 red onion, diced

Juice of 2 limes

2 large avocados

4 garlic cloves

Salt and pepper to season

1 bunch of fresh coriander 

Half a fresh jalapeno chilli, diced


2 small salad tomatoes, deseeded and diced

1 red onion (pickled in juice of one lime)

1 bunch of fresh coriander, chopped

Juice of one lime

Salt and pepper

To serve:

Shredded lettuce

Tortilla chips, crushed

Grated Cheddar cheese (optional)


1. Rice: Wash (and ideally soak) rice, and cook in salted water until just cooked. Set aside and leave this to cool down.

2. Heat up a large saucepan or wok on a medium heat, add in some coconut oil and add the garlic  and fry until fragrant.

3. Next, add the black beans and cook for a couple of minutes, and season with salt and pepper. 

4. Finally, add in the cooked rice, and mix until combined with the garlic and beans. 

5. Turn off the heat, and add in lime juice, zest and finely chopped coriander and fluff this with a fork. Set this aside.

6. Chipotle salmon: Next, cut the salmon into small cubes. Make the chipotle sauce by combining chipotle paste, paprika, lime, salt, pepper, garlic powder and honey. Toss the salmon cubes in the sauce until well combined. 

7. Heat up a saucepan on a medium to high heat and add some coconut oil until melted and warm.

8. Add the salmon cubes and cook for about 45 seconds on each side, until slightly charred. Remove from the pan and set aside. 

9. Tangy Guacamole: Place the red onion in a bowl. Cover in the juice of one lime, and scrunch this with your hands to help the onions to pickle faster. 

10. Peel, chop and mash the avocados with a fork until almost smooth. Grate in the fresh garlic, and mix through the lime juice. Add the coriander and jalapeno and mix this through. Finally, add the pickled red onions and the juices, season with a good pinch of salt and pepper and give this one last mix. 

11. Salsa: In a bowl mix the tomatoes, pickled onion, coriander and salt and pepper. 

12. Assemble: Add the coriander lime rice to a bowl. Add the salmon on one side, along with some guacamole and salsa. Add shredded lettuce along with some crushed tortilla chips and shredded cheese if you wish. 

Logo of Lorraine
itv |

Weekdays 9am