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Salmon Rice Bowl

Salmon rice bowl

Power lunch or light dinner
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SERVES 1 // PREP TIME 10mins // COOK 10mins // TOTAL 20mins
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Ingredients:

  • 200g of wild fresh salmon
  • 1 cup dry white rice
  • 1 1/2 cup of water
  • 1 cup chopped spinach
  • 1/2 cup thin sliced shiitake
  • 1/2 cup chopped onion
  • 1 green onion(scallions) chopped for garnish
  • Juice of one lime
  • 1 tsp peeled and grated ginger
  • 1 tsp chopped garlic
  • 1Tb light agave
  • 2Tb light soy sauce
  • 2tsp sesame oil
  • 1Tb grape seed oil
  • Salt and pepper to taste

Steps:

  1. Start by adding the rice to the water. Bring to a boil and turn down to low heat. Cover and cook for 10 min. After 10min, turn off heat and leave closed for another 10min.

  2. In a small skillet, add the tablespoon of grape seed oil over med/high heat. Add the onion and shiitake, garlic and ginger. Sauté until soft and slightly brown and caramelised.

  3. Add the spinach and cook until wilted. Remove from heat and set aside.

  4. Clean pan and add another tablespoon of oil. Season the salmon with salt and pepper and sear the salmon on high heat for 3min on each side depending on thickness. (I personally like my fresh salmon medium rare in the middle especially if it is wild. If not to your taste, leave for another 2-3 min.)

  5. Open the pot of rice and break apart with a fork. Measure a cup of cooked rice and save the rest for another dish.

  6. Mix the cooked rice with the soy, lime juice, agave and sesame oil, saving a bit for the salmon. Adjust seasoning if need be.

  7. Place in a bowl followed but the sautéed veggies. Break apart the salmon on top and drizzle the rest of the sauce, some sesame seeds and scallions.

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Recipe by Sergio Perera. You can find more of Sergio's recipes in the Lifestyle Guide, click - here.

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