Thursday, 5 May 2016

Sticky Salmon Rice Bowl

Salmon, beautifully cooked with a delicious sticky dressing.  Healthy food at it's best.

I used to avoid a lot of carbs but I'm learning to love them again as the great thing about carbs, especially low GI carbs like brown rice is they really fill you up and it tastes so much better than white rice.  I have no idea why I ate boring white rice for so long!

Sticky Salmon Rice Bowl - Serves 1


50g, a generous 1.5oz Brown rice (I used brown basmati)
130-150g, 4-5oz Salmon fillet
Chopped vegetables, I used sugar snap peas, baby corn and mange tout (snow peas)

For the dressing
1 tbsp grated ginger
1 tbsp honey
1 tbsp soy sauce or tamari
1 tsp sweet chilli sauce
1/2 tsp sesame oil


Cook the rice following pack instructions.  In the meantime, preheat an oven to 200oC, 400F, Gas Mark 6.  Wrap the salmon in foil.  When the appropriate cooking time is left on the rice, put the salmon in the oven and bake for 11-13 minutes or until just about cooked through to your liking.

While the salmon and rice are cooking, chop the vegetables up.  It's nice to vary the style, cut some small, shred some to create interest.

Grate the ginger then mix with the honey, soy, sweet chilli and sesame oil.

When the rice and salmon are cooked, put the rice into a bowl and top with the salmon, vegetables and the delicious dressing.


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