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California salmon bowl


Serves: 2
timePrep time: 30 mins
timeTotal time:
California salmon bowl
Recipe photograph by Martin Poole

California salmon bowl

Get a taste for West Coast life with this colourful, feelgood dish

Serves: 2
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
792Kcal
Fat
41gr
Saturates
8gr
Carbs
58gr
Sugars
16gr
Fibre
13gr
Protein
40gr
Salt
1.6gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1 x 240g pack Taste the Difference salmon fillets
  • 1 tbsp clear honey
  • 2 tbsp reduced salt soy sauce
  • juice of ½ lime, plus wedges
  • ½ tsp grated root ginger
For the quick pickles
  • 2 tbsp rice wine vinegar
  • ½ tbsp honey
  • 1 large carrot
  • 6-8 radishes, thinly sliced
For the greens
  • 1 tsp sesame or vegetable oil
  • 1 large garlic clove, sliced
  • 1 tbsp sesame seeds
  • 100g young spinach
  • 100g frozen or fresh edamame beans
To serve
  • 1 small ripe avocado
  • 1 x 250g pouch brown basmati
  • quinoa black sesame seeds (optional)

Step by step

  1. Preheat the grill. Put the salmon fillets in a small baking dish. Mix the honey, soy, lime juice and grated root ginger together and pour over the salmon. Set aside while you prep the other elements.
  2. Mix the rice wine vinegar, honey and a pinch of salt in a small bowl. Peel the carrot, then shave into ribbons, discarding the core. Add to the pickling liquid with the radishes, mix and set aside. Halve, stone and slice the avocado. Bring a small pan of water to the boil.
  3. Pop the dish with the salmon under the grill and cook for 8-10 minutes (depending on the heat of your grill), basting once or twice with the sauce, until cooked through and glazed.
  4. Meanwhile, heat the rice following pack instructions. Put the sesame oil in a medium frying pan with the garlic and sesame seeds; heat until both are starting to turn golden. Turn off the heat and add the spinach and a splash of water; stir and leave it to wilt in the residual heat. Boil the edamame beans for 3-4 minutes until tender, then drain.
  5. To serve, divide the rice between 2 bowls. Keeping the elements separate, top with the avocado, edamame, drained pickles and sesame spinach. Add the salmon, and drizzle the sauce from the dish over. If you like, sprinkle a few black sesame seeds on the avocado, then serve.
    Tip
    How to make it gluten free
    Use tamari rather than soy, and make sure your rice and grain mix is gluten free

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