Salmon rice bowl

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24
Salmon rice bowl
Serves 2
240g salmon fillets
1 tbsp clear honey
2 tbsp soy sauce
Juice of 1/2 lime , plus wedges
1/2 tsp ginger, grated
2 tsp sesame oil

For the pickles
2 tbsp rice wine vinegar
1/2 tbsp honey
1 large carrot
6-8 radishes, thinly sliced

To serve
250g rice, cooked
50g tenderstem broccoli, boiled
1 small ripe avocado, stoned and sliced
Toasted sesame seeds
  1. In a shallow dish, add the salmon fillets. In a bowl, mix the honey, soy, lime juice and grated root ginger together and pour over the salmon. Set aside.
  2. In a bowl, combine the rice wine vinegar, honey and a pinch of salt. Peel the carrot, then shave into ribbons. Add to the pickling liquid with the radishes, mix and set aside.
  3. In a frying pan, heat the sesame oil. Fry the salmon fillets for three minutes on each side. Add the remaining marinade and cook for one minute until sticky.
  4. To serve, add the cooked rice to a bowl. Serve with tenderstem broccoli, sliced avocado and the pickled carrot and radishes. Place the salmon fillet on top, spoon on any sauce from the pan and top with toasted sesame seeds.

Per serving: 767kcals, 38g fat (6.8g saturated), 65.6g carbs, 16.5g sugars, 43.3g protein, 9.9g fibre, 1.023g sodium