Salmon Poke-Style Bowls with Edamame and Cucumber

• 4salmon fillets, about 130 g each
• 3 tbspsoy sauce
• 2 tbsprice vinegar
• 2 tspsesame oil
• 1 tsphoney
• 15gginger, finely grated
• 250 gbasmati rice
• fine salt
• 200gfrozen edamame beans
• 1cucumber, halved and sliced
• 300 gavocado flesh, sliced
• 100gradishes, thinly sliced
• 4spring onions, sliced
• 1 tbspsesame seeds, toasted
• 1lime, cut into wedges

Method

1. 1Heat the oven to 220°C/200°C fan. Rinse the basmati rice and cook with water according to its packet. Drain if needed, then keep covered.
2. 2Whisk the soy sauce, rice vinegar, sesame oil, honey and grated ginger. Put the salmon on a lined tray and spoon 1 tbsp dressing over it, keeping the rest separate. Roast for 12–15 minutes until opaque through the thickest part and flaking easily. Cool for 5 minutes, remove the skin and break into large flakes.
3. 3Cook the frozen edamame according to its packet until hot through and tender, then drain. Season lightly with salt if needed.
4. 4Divide the rice between four bowls. Arrange the salmon, edamame, cucumber, avocado and radishes on top in sections.
5. 5Spoon the rest of the dressing over, scatter with spring onions and sesame seeds and serve with lime wedges to squeeze over.

Per serving

kcal

753

protein

40.9g

fibre

10.6g

carbs

69.3g

fat

35.8g