Salmon and edamame brown rice bowl with ginger tamari dressing
Flaked baked salmon on nutty brown rice with edamame, cucumber and a sharp ginger dressing.
- Time35 min
- LevelEasy
- Costabout £3.90 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Cook the brown rice in plenty of boiling water for 25 minutes until tender, then drain well.
25 min - 2
Heat the oven to 200°C (180°C fan). Put the salmon on a lined tray, spray lightly and bake for 12 minutes until it flakes easily.
12 min - 3
Cook the edamame in boiling water for 3 minutes, then drain.
3 min - 4
Whisk the tamari, vinegar, ginger and lime juice in a small bowl.
- 5
Divide the rice between two bowls. Arrange the edamame, cucumber and carrot on top.
- 6
Flake the salmon over the bowls, spoon over the dressing and finish with spring onion and sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.