Steamed salmon rice bowl

  • Total time: 15 minutes 15 minutes

Serves: 2


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.