Salmon and avocado rice bowl with soy and lemon dressing

Name: Salmon and avocado rice bowl with soy and lemon dressing
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Ingredients: 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, kimchi or pickled red cabbage to serve

Portion size: Serves 2
Hands-on time 20 min
Difficulty: easy

Jen Bedloe

Former head of food, delicious.

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This healthy salmon and avocado rice bowl is packed with superfoods and makes a nutritious, energising lunch for two.

Or, for a multi-coloured, many-textured healthy lunch, how about this salmon poke bowl recipe?

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Ingredients

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, kimchi or pickled red cabbage to serve

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Method

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.
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.
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.
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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.