About the Recipe
This bowl has it all!! Packed with omega 3 rich salmon, creamy avocado, crunchy veggies, and a hint of sweet spicy flavour!
It's gluten free, dairy free, and refined sugar free, making it the ultimate anti inflammatory bowl.
Nutritional Benefits:
Salmon: A great source of omega 3s to support heart health and brain function
Avocado: Loaded with healthy fats and fibre, great for digestion and skin
Edamame: Protein packed and full of fibre for a satisfying meal
Ginger & Garlic: Natural anti inflammatories that boost immunity
Perfectly balanced with protein, healthy fats, and fibre to keep you energised and feeling amazing!
Ingredients
SALMON MARINDADE
100g salmon, cut into cubes
1 tbsp tamari
1/2 tbsp honey
1/4 tbsp ginger, minced
1 small garlic clove, minced
A pinch of chilli powder
1 tsp sesame oil, for cooking
FOR THE BOWL
1/2 cup cooked, basmati rice, or rice of your choice
1/4 avocado, sliced
1/4 cucumber, sliced
1/4 cup edamame, cooked
1/2 small carrot, julienned
Preparation
Step 1
In a small bowl, whisk together the tamari, honey, minced ginger, minced garlic, and chilli powder.
Step 2
Add the cubed salmon to the marinade and mix to coat. Let it marinate in the fridge for 15-20 minutes.
Step 3
While the salmon marinates, cook your rice according to package instructions. Set aside.
Step 4
Heat a pan over medium heat. Add sesame oil.
Step 5
Once the pan is hot, add the salmon cubes (reserve the marinade).
Step 6
Cook for about 2-3 minutes on each side, or until the salmon cubes are cooked through and slightly caramelised.
Step 7
Pour the reserved marinade into the pan in the last minute of cooking and let it thicken slightly to glaze the salmon cubes.
Step 8
Place the cooked rice in a bowl. Arrange the cooked salmon cubes, avocado slices, cucumber, edamame, and carrot on top of the rice. Garnish with sesame seeds.
Enjoy 💕