Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories466.6 kcal (23%)
Total Fat28.1 g (40%)
Carbs23.3 g (9%)
Sugars6 g (7%)
Protein32.9 g (66%)
Sodium986.1 mg (49%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
25gwholegrain brown rice
or brown and wild rice mix
75gfrozen edamame beans
or frozen peas
2 x 120gsalmon fillets
1 tspsesame seeds
crushed dried chilli flakes
optional
2 handfulsyoung spinach leaves
or mixed baby salad leaves
0.5avocado
medium, stoned, peeled and chopped
1carrot
medium, trimmed and coarsely grated
2spring onions
trimmed and finely sliced
4radishes
trimmed and sliced
lime wedges
to serve
2 Tbspdark soy sauce
1 tspfresh lime juice
1 Tbspsesame oil
1 tsprunny honey
Instructions
Step 1
Preheat the oven to 200°C/fan 180°C/Gas 6 and line a small baking tray with foil.
Step 2
Half fill a small saucepan with water and bring to the boil.
Step 3
Add the rice and cook for about 20 minutes, or until tender.
Step 4
Add the edamame beans or peas
Step 5
and return to the boil, stirring.
Step 6
Drain immediately.
Step 7
To make the dressing, combine the soy sauce, sesame oil, lime juice and honey in a small bowl and whisk well.
Step 8
Place the salmon, skin-side down, on the prepared tray and drizzle with 2 teaspoons of the dressing
Step 9
Sprinkle with the sesame seeds and chilli flakes, if using.
Step 10
Bake for 10–12 minutes, or until just cooked. (it is ready when the salmon flakes into large pieces easily when prodded with a fork.)
Step 11
Divide the leaves, rice and beans or peas between two bowls.
Step 12
Add the leaves and arrange the avocado, carrot, spring onions and radishes alongside.
Step 13
Flake the salmon into the bowl (leaving behind the skin), drizzle with the rest of the dressing and serve with lime wedges for squeezing over.
Notes
3 liked
0 disliked
Delicious
Easy
Under 30 minutes
Fresh
Go-to
