Sesame Salmon, Mango & Brown Rice Poke Bowl

Prep the ingredients

• Cut each piece of salmon into 3 equal-sized pieces. Place the pieces in a shallow bowl and pour over the soy sauce and rice vinegar. Mix well and set aside to marinate for 20 minutes.
• Meanwhile, prepare your pickled veg. Thinly slice the carrot into strips and thinly slice the radishes. Pop the carrot and radishes into a heatproof bowl.
• Put the white wine vinegar and caster sugar into a small saucepan over a medium-high heat and stir until the sugar dissolves then pour over the carrot and radishes. Leave to pickle for 15 minutes.
• Heat up the microwave wholegrain rice and divide between warmed serving bowls. If your edamame beans are frozen, you can cook them in boiling water for 2 - 3 minutes.
• Dice the mango and roughly chop the fresh coriander, then mix them together and add to the bowls.
• Drain the pickles and add these too with the edamame beans.

Cook the salmon & Plate Up

• Place a non-stick frying pan over a medium heat. Add a splash of oil then, when it’s hot, add the salmon to the pan; reserve the marinade. Cook for 4–5 minutes, turning the pieces to cook evenly. (Don’t increase the heat or the soy and mirin coating may burn.) Divide the salmon between the serving bowls.
• Place the pan back on the heat, pour in the reserved marinade and let it bubble for a minute to reduce to a sticky glaze. Spoon this over the salmon, sprinkle with the toasted sesame seeds
• Add the salmon to the bowls, then tuck in and enjoy!