Healthy salmon bowl

• rapeseed oil↗1 tsp tsp
• finely chopped ginger2 tsp tsp
• large garlic clove↗1

  finely chopped

• pepper↗1

  (any colour), deseeded and finely chopped

• fresh or frozen wild salmon fillets2

  (about 80g each; defrosted if frozen)

• pouch cooked brown rice250g g
• spring onions↗4

  finely sliced

• small avocado↗1

  peeled, halved, stoned and sliced

• cucumber↗80g g

  halved lengthways and sliced

• chilli sauce↗

  to serve (optional)

• kefir↗4 tbsp tbsp
• white miso paste↗1 tsp tsp
• honey↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan or deep frying pan with a lid over a medium heat and cook the ginger, garlic and pepper for 2 mins, covered. Stir, then put the salmon on top, cover again and cook for 5 mins until the fish is cooked through.

2. 2

   Meanwhile, mix the dressing ingredients together in a small bowl. Squeeze the pouch of rice to separate the grains, then tip the contents into a small pan with 2 tbsp water. Cover and cook for 2 mins.

3. 3

   Stir the spring onions into the rice mixture along with half the dressing. Spoon into two bowls. Remove the skin from the salmon and flake the fish on top of the rice. Top with the pepper, avocado and cucumber, then drizzle over the remaining dressing and some chilli sauce, if using.