SERVES 4

PREP TIME: 30 MINS

COOK TIME: 20 MINS

FOR THE SALMON BOWL

1 SALMON FILLET, SKIN ON PER PERSON

1 CUP QUINOA

1 PUNNET CHERRY TOMATOES, SLICED IN QUARTERS

1 LEBANESE CUCUMBER, SLICED THINLY ON A MANDOLIN

PICKLED GINGER (HOWEVER MUCH YOU LIKE PER BOWL)

1 TSP WASABI (PER BOWL)

1 TBSP FURIKAKE SEASONING

1 LIME CHEEK (PER BOWL)

1 CHILLI, THINLY SLICED (OPTIONAL TO DE-SEED)

FOR THE SLAW

1 CUP SPINACH, FINELY CHOPPED

1 CUP RED CABBAGE, FINELY SLICED ON A MANDOLIN

1 CUP GREEN CABBAGE, FINELY SLICED ON A MANDOLIN

½ CUP CORIANDER LEAVES, TORN AND ROUGHLY CHOPPED

2 STALKS SPRING ONION, FINELY CHOPPED

¼ CUP MIXED BLACK AND WHITE SESAME SEEDS, TOASTED IN A FRY PAN

FOR THE SLAW DRESSING

ZEST AND JUICE OF 1 LIME

5CM KNOB GINGER, SKIN REMOVED AND GRATED

2 GARLIC CLOVES, MINCED

2 TSP COCONUT SUGAR

1 TBSP RICE WINE VINEGAR

1 TBSP TAMARI (LIGHT SOY SAUCE)

SPLASH OF WATER (ADJUST ACCORDING TO YOUR LIKING, SWEETNESS/ACIDITY ETC.)

MICROPLANE

MEDIUM FRY PAN

SHARP KNIVES

GARLIC MINCER

BOIL YOUR QUINOA OVER THE STOVE IN DOUBLE THE AMOUNT E.G. 1 CUPS QUINOA TO 2 CUPS WATER WITH A TEASPOON OF SALT. COVER AND BRING TO THE BOIL. REDUCE HEAT TO LOW AND EITHER COVER OR PLACE LID AJAR. ONCE WATER EVAPORATES AND GRAINS EXPANDS, FLUFF WITH A FORK. SET ASIDE
OPTION: PICKLE YOUR CUCUMBER IN 3 PARTS VINEGAR, 2 PARTS WATER, 1 PART SUGAR FOR MINIMUM 20 MINS. OTHERWISE, SLICE AND SET ASIDE
PREPARE SLAW AND SLAW DRESSING, POURING ¾ OVER THE SALAD, TOSSING TO COMBINE
PREPARE ALL OTHER INGREDIENTS
HEAT A TABLESPOON OF EVOO IN A FRY PAN OVER MEDIUM HEAT. SEASON YOUR SALMON FILLETS WITH SALT AND PEPPER
COOK SALMON SKIN SIDE DOWN FIRST FOR 4-5ISH MINUTES BEFORE FLIPPING. COOK FOR AROUND 8 MINUTES (DEPENDING ON THE FILLET’S THICKNESS). REMOVE FROM HEAT
ARRANGE SLAW, QUINOA, CHERRY TOMATOES IN A BOWL. ADD A SALMON FILLET AND SOME CUCUMBER, BEFORE FINISHING WITH THE WASABI, PICKLED GINGER, LIME, SLICED CHILLI AND FURIKAKE SEASONING

Gut Loving Salmon Bowl

Mediterranean Baked Fish w/ Lemon Orzo