Steamed salmon rice bowl


280g pack 2 Scottish salmon fillets, skinned
1 tbsp toasted sesame oil
100g trimmed fine green beans, halved
235g pack pak choi, thickly sliced
250g pouch Tilda Brown Basmati
Juice of ½ lemon
1 tbsp Tamari Soya Sauce


1. Place the salmon in a steamer or colander over a pan of simmering water, cover and cook for 10 minutes or until just cooked through.

2. Meanwhile, heat the oil in a frying pan and add the beans and white parts of the pak choi for 3 minutes, add the green parts of the pak choi and cook until wilted.

3. Cook the rice according to the pack instructions and divide between 2 bowls. Top with the vegetables and then break the salmon into chunks on top.

4. Whisk together the lemon juice and tamari and drizzle over the top. 

  • Total time: 15 minutes 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,437kJ
Fat 32.1g
Saturated Fat 6.1g
Carbohydrate 39.1g
Sugars 3.8g
Protein 34.4g
Salt 1.7g
Fibre 6.1g

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This recipe was first published in Thu Mar 09 10:03:00 GMT 2017.