This vibrant and colourful salmon bowl is an exciting way to brighten up your work lunches or evening meal. The combination of salmon and edamame beans also means you’re also getting 2 sources of protein! If you don’t like fish, try adding cubed tofu instead or check out the teriyaki chicken recipe for a white meat alternative. If you are in the early stages post op, eat this without the rice and add less slaw so your focus remains on the protein.
- Prep: 20 Minutes
- Cook: 20 Minutes
- Portions: 4
Ingredients:
- 1/2 cup black rice, rinsed
- 1/4 red cabbage
- 1 spring onion
- 1 carrot, peeled
- 1 bunch of coriander
- 2 tbsp sesame seeds
- zest of 1 lime
- juice of 2 limes
- 2 tsp sesame oil
- 1/2 tsp runny honey
- 2 tsp mirin
- 2 tsp rice wine vinegar
- 1 cup frozen, shelled edmame beans
- 300g smoked salmon, flaked
- 1/2 avocado, diced
- 1-2 tsp extra sesame seeds for garnishing (optional)
Method:
- Place a medium sized saucepan of water on to boil. Once boiling, add the rice and cook for 18-20 minutes
- While the rice is cooking prepare the slaw. Finely slice the cabbage and spring onion, grate the carrot, and roughly chop the coriander, then place into a medium sized bowl and set aside
- In a small frying pan, add the sesame seeds and cook over a medium heat until lightly golden. Add to the slaw
- Prepare the dressing by mixing the zest, lime juice, sesame oil, honey, mirin and vingear in a small bowl. Pour on top of the slaw and mix to combine
- Place a small saucepan of water on to boil. Once boiling, add the edamame beans and cook for 3 minutes. Drain and rinse under cold water to stop the cooking process. Set aside
- Once the rice has cooked, drain and set aside
- To assemble the salmon bowls, arrange the slaw, smoked salmon and edamame beans, then add a few pieces of avocado on top and sesame seeds if using
