SESAME SALMON, MANGO & BROWN RICE POKE BOWL

There is so much going on in this colourful lunch bowl – crunchy carrots, edamame beans and peppery radishes, juicy mango, fresh herbs and a sticky Asian-style glaze on the salmon. You want to cook the fish nice and gently. Don’t worry about under-doing it as you can eat salmon when it’s still a bit pink inside.

INGREDIENTS

SERVES: 2

2 skinless salmon fillets (125g each)

2 tbsp soy sauce

3 tbsp mirin

1–2 x 250g pouches cooked brown rice, depending on appetite

100g peeled mango, diced

1 tbsp coriander leaves, finely chopped

80g edamame beans

1 tbsp vegetable or sunflower oil

For the pickled veg

80g carrot, julienned

6 radishes, thinly sliced

60ml white wine vinegar

2 tsp caster sugar

To finish

1 tbsp toasted sesame seeds

METHOD

1: Cut each salmon fillet into 3 equal-sized pieces. Place the pieces in a shallow bowl and pour over the soy and mirin. Mix well and set aside to marinate for 20 minutes.

2: Meanwhile, prepare your pickled veg. Pop the carrot and radishes into a heatproof bowl. Put the wine vinegar and 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.

3: Heat up the brown rice and divide between two warmed serving bowls. Mix the mango with the chopped coriander and add to the bowls. Pile the edamame beans alongside. Drain the pickles and add these too.

4: Place a small non-stick frying pan over a medium heat. Add the oil then, when it’s hot, add the salmon pieces 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.

5: 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 and serve.

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