Zingy Salmon Bowl

My healthy salmon and zingy lime rice bowl is a real winner. The dressing is made with lime juice, ginger, garlic and sweet maple syrup, for a perfect balance of flavours. Packed with healthy fats and protein, it’s a key meal for me during busy weeks and when I need some pre-prepped food in the fridge. If you’re having this for a packed lunch add the dressing just before eating.

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Ingredients

basmati rice 240 g
lime 2 (juice)
ginger 15 g (grated)
garlic cloves 1 (crushed)
mixed chillies 1 (sliced)
maple syrup 3 tbsp
sesame oil 2 tbsp
avocado 1 ½ (chopped)
red cabbage ½ (chopped)
spring onions 4 (chopped)
fresh coriander 1 (chopped)
smoked salmon 240 g (chopped)
sesame seeds 1

Method

Cook the rice

Cook the rice according to the packet instructions.

Make the dressing

Juice the limes. Peel and grate the ginger. Peel and crush the garlic. Slice the fresh chilli.
In a small bowl, combine the lime juice, ginger, garlic, fresh chilli, maple syrup and sesame oil.

Prep the rest of the ingredients & assemble

Slice the avocado in half and remove the stone, chop the flesh. Finely chop the red cabbage. Thinly slice the spring onions. Chop the fresh coriander. Chop the smoked salmon into bite size pieces.
Assemble the bowls by starting with some rice, followed by the red cabbage, avocado, and salmon. Pour the dressing over the bowl and garnish with the spring onions, fresh coriander and sesame seeds. Enjoy!

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