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Salmon brown rice bowl
Enjoy this nourishing salad bowl made with satisfying protein, gut-friendly fibre and colourful, antioxidant-rich veg!
Serves: 4
Time to make: 45 mins , plus 5 mins cooling
Hands-on time: 10 mins
Ingredients
- 1 cup medium grain brown rice
- 350g frozen edamame, podded
- 300g broccoli, cut into florets
- 1 teaspoon sesame oil
- 1 tablespoon gluten-free, reduced-salt tamari
- 100g baby spinach leaves
- 1 small avocado, sliced
- 185g hot smoked salmon fillet, skin removed, flaked
- 2 tablespoons pickled ginger, sliced thinly
- toasted sesame seeds, to serve
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Instructions
1 Cook rice according to packet instructions. Remove pan from heat and allow to cool slightly.
2 Meanwhile, steam edamame and broccoli for 2 minutes. Refresh under cold running water. Drain.
3 Add oil and half the tamari to rice, gently stirring to combine. Divide rice among four serving bowls, then arrange edamame, broccoli, spinach, avocado, salmon and ginger on top. Sprinkle with sesame seeds and serve drizzled with remaining tamari.
HFG tip
Instead of salmon, you can also use hot-smoked trout or mackerel in this dish. If you can’t find hot-smoked fish, canned varieties will also work.
Nutrition Info (per serve)
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Calories 540cal
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Kilojoules 2255kJ
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Protein 32.7g
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Total fat 22.7g
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–Saturated fat 4.3g
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Carbohydrates 50g
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–Sugars 1.4g
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Dietary fibre 9.8g
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Sodium 746mg
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Calcium 52mg
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Iron 3.1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
