Healthy salmon bowl
Make a nutritious lunch by combining wholemeal rice with salmon and a gut-friendly miso and kefir dressing. Scoop into nori sheets for a boost of iodine, if you like
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tsp rapeseed oil
- 2tsp finely chopped ginger
- 1large garlic clove, finely chopped
- 1pepper (any colour), deseeded and finely chopped
- 2fresh or frozen wild salmon fillets (about 80g each; defrosted if frozen)
- 250g pouch cooked brown rice
- 4spring onions, finely sliced
- 1small avocado, peeled, halved, stoned and sliced
- 80g cucumber, halved lengthways and sliced
- chilli sauce to serve (optional)
- 4tbsp kefir
- 1tsp white miso paste
- 1tsp honey
Instructions
Step 1
Heat the oil in a large non-stick pan or deep frying pan with a lid over a medium heat and cook the ginger, garlic and pepper for 2 mins, covered. Stir, then put the salmon on top, cover again and cook for 5 mins until the fish is cooked through.Step 2
Meanwhile, mix the dressing ingredients together in a small bowl. Squeeze the pouch of rice to separate the grains, then tip the contents into a small pan with 2 tbsp water. Cover and cook for 2 mins.Step 3
Stir the spring onions into the rice mixture along with half the dressing. Spoon into two bowls. Remove the skin from the salmon and flake the fish on top of the rice. Top with the pepper, avocado and cucumber, then drizzle over the remaining dressing and some chilli sauce, if using.