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Quick crispy salmon spring bowl
Quick crispy salmon spring bowl
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Whip up a delicious salmon rice bowl with pickled cabbage, avocado, cucumber, and watercress for a simple and satisfying weeknight meal.
Ingredients:
  • 375.00 ml finely shredded red cabbage
  • 40.00 ml rice wine vinegar
  • 0.60 gm salt
  • 500.00 ml frozen edamame
  • 100g sugar snaps peas, trimmed
  • 100g snow peas, trimmed, halved
  • 18.20 gm peanut oil
  • 460g packet salmon fillets with skin on, cut into 2cm pieces
  • 3.00 gm sesame seeds
  • 57.20 gm honey
  • 450g packet microwave brown rice
  • 123.75 gm whole-egg mayonnaise
  • 250.00 ml watercress sprigs
  • 1 avocado, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons
Instructions:
  • In a bowl, combine cabbage, vinegar, and salt. Let it sit for 15 minutes to marinate.
  • Prepare the edamame according to the package instructions. Drain and rinse under cold water. Remove the beans from the pods. Place the sugar snaps and snow peas in a heatproof bowl and cover them with boiling water. Let them stand for 2 minutes, then drain. Split open the sugar snaps and halve the snow peas lengthwise.
  • In a large frying pan, heat oil over high heat. Add salmon and cook for 3 minutes, turning occasionally until browned. Sprinkle with sesame seeds and drizzle with honey.
  • Prepare the rice following the instructions on the packet. Drain the cabbage, saving 1 tablespoon of the pickling liquid. Mix the pickling liquid with the mayonnaise in a bowl. Serve the rice into bowls. Top with salmon, pickled cabbage, veggies, watercress, avocado, and cucumber. Drizzle with the mayo mixture.

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