Salmon Rice Bowls
Salmon rice bowls with wild rice, asparagus, fresh herbs and a tangy and bold fat-free Thai-style dressing are flavour-packed, nourishing and satisfying. Flaked salmon, crunchy greens and a bold kick of heat make these bowls a delicious go to for lunch or dinner.
Servings: 4
Calories: 325kcal
Ingredients
For the bowl mix:
- 300 g Salmon fillets (approx 2 fillets, skinless, cooked)
- 200 g Wild Rice Mix
- 250 g Asparagus stems
- 20 g Fresh coriander reserve a few leaves for garnish
- 20 g Fresh mint - reserve a few leaves for garnish reserve a few leaves for garnish
- 6 Salad onions
For the Dressing:
- 3 tablespoons Fish sauce
- 4 tablespoons Lime juice
- 1 teaspoon Palm sugar
- 1 Garlic clove peeled and minced
- 1 Red chilli - deseeded and chopped fine
Instructions
- Cook the rice according to the pack instructions. Set aside to cool.
- Trim the woody ends from the asparagus. Slice the remaining asparagus into 2cm lengths and plunge into boiling water for 1 minute. Drain, refresh in cold water, drain again and set aside.
- Finely slice the salad onions and pick the coriander and mint leaves from their stalks. If the mint leaves are large, rip them into smaller pieces.
- Once the rice has cooled, add the asparagus, salad onions, mint and coriander. Flake the salmon into the bowl and stir to combine.
- To make the dressing remove the seeds from the chilli and finely chop. Mix the lime juice, fish sauce, palm sugar and chopped chilli in a bowl until the sugar dissolves.
- Pour the dressing over the salad, mix gently and spoon into bowls. Serve immediately.
Notes
- Crush the palm sugar: If your sugar is in a big block or large crystals use a pestle and mortar to crush it to make it easier to dissolve in the dressing.
- Vary the chilli heat: Some chilli peppers are hotter than others. If you are unsure, or like a milder kick of chilli, use just half of it, taste and add more if desired.
- Taste before serving: A quick spoonful to check that the balance of flavour is spot on for you is a good idea:
- Too salty: Add a dash more lime juice and a sprinkle of sugar.
- Too sour: Stir in a little more sugar.
- Too sweet: A dash of lime juice and fish sauce will rectify this.
- If you need to cook raw salmon fillets then it's up to you how to cook them - pan fry, poach, oven-bake or air-fry.
- These salmon bowls are best eaten fresh as the herbs will discolour over time.
- However, leftovers can be stored in the fridge for 24 hours provided that they are covered and refrigerated as soon as the rice has cooled. It is vital to store cooked rice correctly to avoid the risk of unhealthy bacteria forming.
- These salmon rice bowls are not suitable for freezing.
Variations
- Swap the salmon: replace it with cooked prawns or white crab meat.
- Switch the veg: Use tenderstem broccoli or peas in place of the asparagus.
- Boost protein: Mix in 150g cooked edamame beans to add in an extra 5g of protein per serving.
Nutrition
Calories: 325kcal | Carbohydrates: 46g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 1108mg | Potassium: 907mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1358IU | Vitamin C: 31mg | Calcium: 74mg | Iron: 4mg
