Salmon and avocado rice bowl with soy and lemon dressing

Salmon and avocado rice bowl with soy and lemon dressing
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

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?

Nutrition: per serving

Calories
641kcals
Fat
36.4g (7.3g saturated)
Protein
32.8g
Carbohydrates
39.8g (8.g sugars)
Fibre
11.5g
Salt
1.7g
Calories
641kcals
Fat
36.4g (7.3g saturated)
Protein
32.8g
Carbohydrates
39.8g (8.g sugars)
Fibre
11.5g
Salt
1.7g

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, kimchee or pickled red cabbage to serve

Method

  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.

delicious. tips

  1. 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.

Recipe By

Jen Bedloe

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