Balanced Seared Salmon Serenity Bowl

Nutrition per serve

Ingredients

• 125g brown rice
• 2pcs Tasmanian salmon fillets
• 75g edamame beans
• 1pcs avocado
• 5g toasted sesame seeds
• 25ml green goddess dressing
• 2pcs eggs (optional)
• 10ml olive oil
• 3ml white or red wine vinegar
• 1pinch pinch of sugar

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see Kitchen hack). Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Boil eggs
   While the rice is cooking, bring 2 small saucepans of water to the boil. Cook 2 eggs, if using, in one of the small pans of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water.
3. Step 3 — Cook salmon
   Meanwhile, heat 2 tsp olive oil in a small frypan over high heat. Season the salmon with salt and pepper. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan. Cut the salmon into chunks.
4. Step 4 — Cook edamame
   Add the edamame to the remaining pan of boiling water. Return to the boil and cook for 2 mins. Drain.
5. Step 5 — Serve up
   Slice the avocado into thin wedges. Peel and halve the eggs. Add ½ tsp white wine vinegar and a pinch of sugar to the rice and stir to combine. Divide the rice, avocado, edamame, salmon and egg among bowls and scatter with the sesame seeds. Drizzle with the green goddess dressing and enjoy!
6. Step 6 — Kitchen hack
   To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.

Allergens

Eier, Sulfit, Fisch, Sojabohnen, Sesamsamen