Serve the salad warm, or take it to work in a lidded container for a nutritious and filling packed lunch.
- 25 g brown rice, or brown and wild rice mix
- 75 g frozen edamame beans or frozen peas
- 2 salmon fillets, 120 g each
- 1 tsp sesame seeds
- crushed dried chilli flakes (optional)
- 2 large handfuls young spinach leaves or mixed baby salad leaves
- ½ medium avocado, chopped
- 1 medium carrot, trimmed and coarsely grated
- 2 spring onions, trimmed and finely sliced
- 4 radishes, trimmed and sliced
- lime wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 200˚C/fan 180˚C and line a small baking tray with foil.
2. Half fill a small saucepan with water and bring to the boil. Add the rice and cook for about 20 minutes, or until tender. Add the edamame beans or peas and return to the boil, stirring. Drain immediately.
3. To make the dressing, combine the soy sauce, sesame oil, lime juice, and honey in a small bowl and whisk well.
4. Place the salmon, skin-side down, on the prepared tray and drizzle with 2 teaspoons of the dressing. Sprinkle with the sesame seeds and chilli flakes, if using. Bake for 10–12 minutes, or until just cooked. (It is ready when the salmon flakes into large pieces easily when prodded with a fork.)
5. Divide the leaves, rice and beans or peas between two bowls. Add the leaves and arrange the avocado, carrot,
spring onions and radishes alongside. Flake the salmon into the bowl (leaving behind the skin), drizzle with the
rest of the dressing and serve with lime wedges for squeezing over.
•Make the full amount, even if you only need one serving, as the rest will keep well in the fridge for the next day.
•The dressing contains 39cals per tablespoon – without the honey. Feel free to add it to a different salad but don’t
forget to add the extra calories.
•Per serving:542 cals, protein 33 g, fat 35.5 g, fibre 6 g, carbs 20 g.
Recipe from The Fast 800 Recipe Book by Dr Clare Bailey, Justine Pattison and foreword by Dr Michael Mosley. Published by Simon & Schuster and is available now ($AU35)). Read all about the new book here.