Shield your eyes from this bright bowl of flavour and colour, because your virtuosity is going to be ultra luminous thanks to smoky salmon and fresh vegetables. Cooked under the grill for an easy, hands-free hack that delivers crispy skin, this dish is a slam-dunk for your clean-eating goals.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Cover with a tight-fitting lid, reduce heat to low and cook for 15 minutes. Remove rice from heat, set aside and keep warm. While rice is cooking, continue with step 2.
Preheat overhead grill to high. Dice avocado. Thinly slice spring onion. Juice ½ the lime. Place avocado, spring onion and lime juice in a small bowl with salt and pepper and mix well to combine.
Rinse and finely chop coriander leaves and stems. Place in a bowl with yoghurt and salt and pepper and mix to combine. Set aside.
Thinly slice cabbage. Cut remaining lime into wedges.
Season salmon with Subtly Smoky Chipotle, salt and pepper, drizzle with oil and toss to coat. Place salmon, skin-side up, on a baking tray lined with aluminium foil. Place under the grill and cook for 7–8 minutes or until just cooked through.
Divide rice and cabbage between bowls. Top with salmon and avocado salsa. Drizzle with coriander yoghurt and serve with lime wedges.