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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Beautiful Japanese flavours make this hearty bowl a weeknight winner
1 Cook brown rice following packet instructions, or until al dente. Drain. Toss rice with 1 teaspoon each of the sesame oil and the sesame seeds.
2 Meanwhile, brush salmon with remaining sesame oil. Preheat a chargrill pan or barbecue hotplate to medium-high. Cook salmon for 2 minutes each side, for medium, or until cooked to your liking. Transfer to a plate and cool for 5 minutes. Flake into chunks with a fork.
3 In a small bowl combine soy sauce, lemon juice, mirin and ginger to make ponzu dressing.
4 Divide rice, salad leaves, cucumber, carrots and radishes between serving bowls. Top each with salmon and drizzle with ponzu dressing. Sprinkle with extra sesame seeds.
Make it gluten free: Check soy sauce is gluten free.
You can substitute radishes with half a small red onion, thinly sliced, but it won’t be FODMAP-friendly.
See also:
Calories 541 cal
Kilojoules 2260 kJ
Total fat 28 g
Saturated fat 7 g
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