Healthy banana bread
Have your cake and eat it with this delightful low-fat, healthy banana loaf - perfect for breakfast and beyond
Healthy salmon bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp rapeseed oil
- 2 tsp finely chopped ginger
- 1 large garlic clovefinely chopped
- 1 pepper(any colour), deseeded and finely chopped
- 2 fresh or frozen wild salmon fillets(about 80g each; defrosted if frozen)
- 250g pouch cooked brown rice
- 4 spring onionsfinely sliced
- 1 small avocadopeeled, halved, stoned and sliced
- 80g cucumberhalved lengthways and sliced
- chilli sauceto serve (optional)
For the miso dressing
- 4 tbsp kefir
- 1 tsp white miso paste
- 1 tsp honey
Nutrition: Per serving
- kcal464
- fat22g
- saturates5g
- carbs39g
- sugars8g
- fibre9ghigh
- protein23g
- salt0.4g
Method
step 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.
step 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.
step 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.
