Salmon Rainbow Bowl

INGREDIENTS:
- 100g of rice
- 2 wild salmon fillets, cooked to your liking
- 90g of frozen edamame beans, cooked 1/2 a cucumber, cut into strips using a vegetable peeler
SLAW:
- 1 carrot, grated
- 1/4 of a small red cabbage, finely sliced
- 1 small tomato, cut in half then finely sliced
- A large handful of coriander, roughly chopped, no need to remove the stalks
- Sea salt and black pepper to season
- 1 tablespoon of soy sauce or tamari
- 2 tablespoons of toasted sesame oil
- 1.5 tablespoons of lime juice
- 6 drops of fish sauce (optional)
- 1.2 teaspoons of agave, maple syrup or honey
MANGO SALSA:
- 1/2 mango, peeled & roughly chopped
- 2 spring onions, finely sliced
- Sea salt and black pepper to season
- 5 mint leaves, roughly chopped
- 1/2 chilli, finely sliced
- 1 tablespoon of lime juice
- 1 tablespoon of olive or rapeseed oil

METHOD:
- Cook the rice according to packet instructions.
- To make the slaw combine the carrot, cabbage, tomato and coriander in a bowl and season well with sea salt and black pepper.
- In a small bowl, whisk together the soy sauce, sesame oil, lime juice, fish sauce (if using) and agave.
- Pour the dressing over the slaw and mix well.
- To make the mango salsa, pop all of the ingredients in a bowl, season well with sea salt and black pepper and stir to combine.
- To assemble, divide all the ingredients between two bowls and top with the salmon