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Steamed salmon rice bowl
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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.
Typical values per serving:
Energy |
2,437kJ 583kcals |
---|---|
Fat | 32.1g |
Saturated Fat | 6.1g |
Carbohydrate | 39.1g |
Sugars | 3.8g |
Protein | 34.4g |
Salt | 1.7g |
Fibre | 6.1g |
This recipe was first published in Thu Mar 09 10:03:00 GMT 2017.
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