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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:

  1. Cook the rice according to packet instructions.
  2. To make the slaw combine the carrot, cabbage, tomato and coriander in a bowl and season well with sea salt and black pepper.
  3. In a small bowl, whisk together the soy sauce, sesame oil, lime juice, fish sauce (if using) and agave.
  4. Pour the dressing over the slaw and mix well.
  5. 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.
  6. To assemble, divide all the ingredients between two bowls and top with the salmon
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