| 25g brown rice |
|
add to boiling water, cook 20 minutes |
Divide all the ingredients into two bowls |
| 75g frozen edamame beans |
|
add, return to the boil, drain immediately |
| 2 handfuls spinach |
|
| 1/2 avocado |
diced |
| 1 carrot |
coarsely grated |
| 2 spring onions |
finely sliced |
| 4 radishes |
sliced |
| 240g salmon fillets |
|
place salmon on a baking dish, sprinkle with sesame and chilli, drizzle with a little dressing |
Bake in moderate oven 10–12 minutes or until just cooked. Flake into large pieces. |
| 1 teaspoon sesame seeds |
|
| chilli flakes |
|
| dressing |
|
2 teaspoons |
| 2 tablespoons dark soy sauce |
mix well |
| 1 tablespoon sesame oil |
| rest |
|
drizzle with rest of dressing |
| 1 teaspoon lime juice |
| 1 teaspoon runny honey |