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Steamed salmon rice bowl
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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.
Typical values per serving:
This recipe was first published in March 2017.