Salmon and avocado rice bowl with soy & lemon dressing

• porsi: 2
• waktu aktif: 20 min

Bahan-bahan

4½ tbsp soy sauce

Grated zest and juice 1 lemon

2 sustainable salmon fillets, skinned

200g tenderstem broccoli, trimmed

2 tbsp mixed seeds of your choice

½ tbsp honey

250g pack Tilda steamed wholegrain basmati and wild rice, or similar

1 ripe avocado, roughly chopped

4 mini cucumbers, sliced (or ¼ regular cucumber, halved and sliced)

Cress/herbs, kimchee or pickled red cabbage to serve

Petunjuk

1 Mix 4 tbsp soy sauce with the lemon zest and juice in a small bowl. Put the salmon fillets in another bowl, add half the soy/lemon sauce and turn to coat.

2 Add the broccoli to the steamer pan/basket over simmering water and steam for 3-4 minutes, then refresh under cold running water. Set aside.

3 Add the salmon to the steamer (discard the marinade in the bowl) and steam the fish for 5-6 minutes. Meanwhile, toast the seeds in a dry frying pan for 1 minute then, off the heat, stir in the remaining ½ tbsp soy sauce and ½ tbsp honey. Leave to cool.

4 Meanwhile, reheat the rice according to the pack instructions, then divide between 2 bowls. To each bowl add half the broccoli and avocado and a salmon fillet. Toss the cucumber in the remaining soy/lemon dressing, then share between the bowls. Serve with cress/herbs and pickled veg, with the sticky seeds scattered over.

Catatan

You’ll also need Steamer pan or basket

EASY SWAPS

Instead of salmon use prawns, or use roasted butternut squash for a veggie bowl.

SCALE IT UP

Double the quantities of the ingredients to feed four people.