4 servings (1/4 salmon, street corn mixture, cauliflower rice, arugula and grape tomatoes)
Ingredients:
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder, divided
1/2 tsp garlic powder
1/4 tsp table salt
1/4 tsp black pepper
2 tbsp lime juice, divided
4 salmon filets
2 cups frozen corn, thawed
1/2 cup plain 0% siggi's yogurt
2 tbsp light mayonnaise
108g light feta, crumbled
2 cups frozen cauliflower rice, thawed
1 cup arugula
1/2 cup grape tomatoes
Directions:
In a small bowl, mix the paprika, cumin, 1/2 tsp chili powder, garlic powder, salt, pepper and 1 tbsp lime juice. Coat the salmon filets.
Lightly spray the filets and air fry until the salmon is cooked. Remove from heat. Cover and set aside.
Heat the corn in a lightly sprayed non-stick skillet, over medium high heat, stirring occasionally until slightly charred (about 3-5 minutes).
In a small bowl, combine the yogurt, light mayonnaise, the other 1/2 tsp chili powder, the other tbsp lime juice and the feta cheese. Stir in the charred corn.
Assemble the bowls, divide the cauliflower rice, arugula, tomatoes, air fried salmon and corn into 4 bowls.
Suggested Serving: Serve with taco sauce, sliced green onions and a squeeze of lime.
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