Try your hands at this gorgeous rainbow salmon bowl

This rainbow salmon bowl might take a little bit of time in the prepping department, but believe us when we say it will be SO worth your while.

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Rainbow salmon bowls

Easy 
Serves: 4 
Preparation time: 30 minutes 
Cooking time: 5 – 8 minutes 
 

Ingredients:

  • 80 g Woolworths Beetroot Spirals
  • 80 g sugar snap peas, sliced 
  • 2 baby fennel, shaved
  • 2 spring onions, sliced thinly
  • 4 radish, thinly sliced 
  • 4 baby cucumbers, julienned
  • 4 red chillies, sliced
  • 200 g Woolworths Frozen Edamame Beans, blanched and podded
  • 4 medium baby carrots, julienned
  • Fresh coriander, to serve 
  • 100 g Woolworths Asian Dressing 
  • 2 ripe avos, sliced or cubed 
  • 2 x 250g Woolworths Coconut Jasmine Rice
  • 400g – 600g fresh salmon, cut into bite-size squares
  • 4 T black and white sesame seeds
  • 2 T olive oil

Method:

  1. Coat the portions of salmon in the mixed sesame seeds and season.
  2. Add a drizzle of olive oil to a non-stick pan over high yeat. When hot, pan-fry the salmon skin side down. Once the skin releases from the pan and is crispy and golden, flip over and cook for a minute longer depending on how you like it.
  3. Heat the rice to package instructions. Arrange the beautiful fresh veg along with the rice in a bowl and top with the fish. Drizzle with Asian dressing and enjoy!

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