Looking for a quick and healthy lunch option?
Meet my go-to nourish bowl to make during the week! You all know I love Japanese-inspired flavours, and this one hits all the right notes of umami and sweetness.
It stars succulent salmon coated in a honey-tamari marinade paired with steamed broccoli and a burst of lemon juice, all served over a bed of wholesome brown rice. Sprinkle with sesame seeds for a nourishing, delicious meal that’s packed with nutrients… divine!
Ingredients:
- 2 (280g) salmon fillets, cubed
- 1 tsp arrowroot flour, or flour of choice
- 2 tbsp honey
- 2 tbsp tamari
- 2 tsp rice wine vinegar, or apple cider vinegar
- ½ tsp chilli flakes
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, sliced
- 1 head broccoli, in florets
- ½ lemon, juiced
To serve:
- ½ cucumber, finely sliced
- ½ avocado, finely sliced
- 2 tsp sesame seeds
- 2 tsp sesame oil
- 1 spring onion, finely chopped
- 250g (8.8oz) cooked brown rice
Method:
Slice the salmon into cubes and place in a bowl. Cover with the flour and toss to coat.
Whisk together the honey, tamari, rice wine vinegar and chilli flakes. Season with a crack of black pepper. Pour over the salmon and toss to coat. Leave to marinate for a minimum of 10 minutes, turning half way through.
Whilst the salmon is marinating, heat the extra virgin olive oil in a non-stick frying pan. Add the garlic and cook for 2-3 minutes or until fragrant. Add the broccoli to the pan, season with sea salt and stir to coat. Add 2 tbsp water and cover with a lid. Steam the broccoli with the lid on for 3-4 minutes or until just cooked. Remove from the heat and squeeze the lemon juice over the top.
Place the salmon pieces in the air-fryer basket. Air-fry at 200C or 390F for 5 minutes. Alternatively, you can cook the salmon pieces in a frying pan over a medium heat until cooked to your liking.
Whilst the salmon is cooking, pour the leftover marinade into the frypan and simmer gently until just thickened.
To assemble your bowl, fill the base with the rice, add the cooked broccoli, sliced cucumber and avocado. Top with the salmon and spoon the extra marinade over the top. Finish with a sprinkle of sesame seeds, spring onion and a drizzle of sesame oil.
Time to cook: 20 minutes
Serves: 2
