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    Steamed salmon rice bowl

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    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. 

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