As the long old month of January draws to a close, eating healthily can become more of a struggle to maintain. So today I’m sharing a quick and easy recipe that can easily be prepared after work, for a fuss-free delicious and nutritious meal: Asian Salmon + Veggie Rice Bowl
The recipe serves two, so it’s also perfect to double-up for lunch the next day.
Tip: If you are really short on time you can buy cooked rice and simply heat it up in the microwave.
- Salmon fillet x2
- Green beans: 100g or roughly one packet
- Pak choi x2 (they are generally sold as a two-pack)
- Lime x1
- Red chilli x1
- A couple of spring onions
- About 120g (uncooked) of brown rice or 1 packet of cooked brown rice
- 2 tablespoons of soy sauce or tamari
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of mixed seeds
- Pickled ginger to serve
- If you are cooking your rice, fill a medium saucepan with salted water, place over a high heat and bring to a boil
- Add rice into saucepan and cook for 25/30 minutes according to the instructions
- In a small bowl make the dressing. Mix the soy sauce, the juice from the lime, red chilli, rice vinegar and honey. If you like spicier food make sure to use the seeds from the chilli.
- Trim the green beans, cut into halves and tear the leaves off the pak choi
- Take a break if you are cooking the brown rice. You don’t need to start cooking the salmon and vegetables until the brown rice is nearly ready. If microwaving the brown rice add it to the microwave now.
- Put some oil on the frying pan. Very little oil is required as your fish is already oily. Make sure the pan is good and hot – this helps the salmon skin get really nice and crispy.
- When the brown rice is nearly ready add the salmon, skin down, into the pan. Add the green beans after a few minutes (and some water to help them cook if required).
- After 5-6 minutes flip the salmon, add the pak choi at this stage and cook for another couple of minutes (pak choi requires very little cooking).
- Serve rice, salmon and vegetables and top with the dressing, pickled ginger & mixed seeds.
Lauren (aka The Nutritionist Foodie)