Salmon brown rice bowl

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Enjoy this nourishing salad bowl made with satisfying protein, gut-friendly fibre and colourful, antioxidant-rich veg!

Serves: 4

Time to make: 45 mins , plus 5 mins cooling

Hands-on time: 10 mins

Ingredients

More weights & measures

1 cup medium grain brown rice
350g frozen edamame, podded
300g broccoli, cut into florets
1 teaspoon sesame oil
1 tablespoon gluten-free, reduced-salt tamari
100g baby spinach leaves
1 small avocado, sliced
185g hot smoked salmon fillet, skin removed, flaked
2 tablespoons pickled ginger, sliced thinly
toasted sesame seeds, to serve

Instructions

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1 Cook rice according to packet instructions. Remove pan from heat and allow to cool slightly.

2 Meanwhile, steam edamame and broccoli for 2 minutes. Refresh under cold running water. Drain.

3 Add oil and half the tamari to rice, gently stirring to combine. Divide rice among four serving bowls, then arrange edamame, broccoli, spinach, avocado, salmon and ginger on top. Sprinkle with sesame seeds and serve drizzled with remaining tamari.

HFG tip

Instead of salmon, you can also use hot-smoked trout or mackerel in this dish. If you can’t find hot-smoked fish, canned varieties will also work.

Nutrition Info (per serve)

Calories 540cal

Kilojoules 2255kJ

Protein 32.7g

Total fat 22.7g

–Saturated fat 4.3g

Carbohydrates 50g

–Sugars 1.4g

Dietary fibre 9.8g

Sodium 746mg

Calcium 52mg

Iron 3.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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