The healthy bowl that doesn't taste like penance. Salmon seared crisp-skinned and broken into big flakes over rice, cold cucumber and avocado for contrast, and a dressing of Japanese Peanut Rayu let down with tamari and lime doing all the flavour work. Twenty minutes, one pan, no regrets.
20 mins. Serves 2.
Ingredients
- 2 x 180g salmon fillets, skin on
- 2 dessertspoons Plateit Japanese Peanut Rayu
- 1 tbsp tamari
- 1 lime
- 2 bowls steamed rice
- 1 cucumber, sliced thin
- 1 avocado
- Sesame seeds + spring onion, to serve
Method
- Whisk 1 dessertspoon of Plateit Japanese Peanut Rayu with the tamari and the juice of half the lime. That's the dressing.
- Salt the salmon. Into a cold pan skin down, then onto medium-high. 6 to 7 mins until the skin crackles, flip for 1 min. Rest.
- Bowl the rice. Fan the cucumber and avocado over one side.
- Break the salmon over in big flakes, skin torn up and scattered on top.
- Dressing over everything. The last dessertspoon of rayu on the salmon, then sesame, spring onion and the rest of the lime.
Swap it: Hot-smoked salmon from the deli, no cooking at all, turns this into a five-minute desk lunch that shames the food court.
