Salmon and Brown Rice Bowl with Ginger and Pak Choi

Make salmon and brown rice bowl with ginger and pak choi, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
130 g Cooked brown rice (Cooked weight.)
120 g Pak choi (One large head or two small, halved lengthways.)
1 tbsp (15 g) Tamari
A thumb, cut into fine strips Fresh ginger
1 tsp (4 g) Toasted sesame oil
20 g Spring onion
A few slices Fresh red chilli
A squeeze Lime juice
Ingredient notes on the recipe page.

METHOD
1. Pat the salmon skin dry and salt it. Put it skin-side down in a cold non-stick pan, then turn the heat to medium-high and leave it alone for seven minutes, until the flesh has turned pale two-thirds of the way up.
2. Flip it for one minute, then rest it on a plate.
3. In the same pan, fry the ginger in the sesame oil for thirty seconds, add the pak choi cut-side down with a splash of water and the tamari, cover and cook for three minutes until the stems give to a knife.
4. Rice in the bowl, pak choi and its juices over, the salmon on top with the spring onion, chilli and lime.

Contains fish, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/salmon-brown-rice-ginger-pak-choi

AI-generated images illustrating the recipe.

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