Honey Salmon Rice Bowls (HC)
Ingredients
- ½ tsp olive oil
- 60g brown rice
- ½ tsp sesame oil (or olive oil)
- 1 tsp honey
- 1 tbsp soy sauce (low sodium)
- ½ tsp garlic powder
- Pinch of black pepper
- 1 salmon fillet (about 110g)
- A handful of mixed salad leaves
- ½ large cucumber, diced
- ¼ large or ½ small avocado
- 1 spring onion, sliced
- 1 tsp sesame seeds, toasted (optional)
- 1 tbsp fresh parsley, chopped (optional)
For the Sriracha Mayo
- 1 heaped tsp mayonnaise
- 1 tsp Sriracha hot sauce, adjust to taste
Instructions
Preheat the oven to 200°C, 180°C fan or Gas Mark 6 and line a baking tray with baking paper.
Cook the rice according to the packet instructions.
In a bowl, mix the sesame oil, honey, soy sauce, garlic and black pepper. Add the salmon and mix to coat. Leave to marinate for 5 minutes.
Place the salmon and marinade on the lined baking tray. Bake for 10–12 minutes, or until cooked through and lightly glazed.
Meanwhile, prepare the Sriracha mayo sauce by mixing all of the ingredients*.
To serve, place the cooked rice in a bowl or plate. Add the cooked salmon, mixed salad leaves, cucumber, and avocado.
Sprinkle with spring onions, sesame seeds and fresh parsley (if using). Drizzle the Sriracha mayo over the rice and serve.
* Note - You could also use shop-bought Sriracha mayo or chilli mayo.