Dinner recipe
Simple salmon rice bowls with cucumber, avocado, peas, lime-pickled carrot ribbons, coriander, and a rice vinegar dressing.
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Ingredients
saucepan with lid, non-stick frying pan, heatproof bowl, peeler, knife, chopping board, whisk
Method
Rinse the basmati rice until the water runs mostly clear. Dice the cucumber, peel the carrots into ribbons, halve and slice the avocados, roughly chop the coriander, and zest and juice one lime.
Tip the rice into a saucepan with 600ml water and a pinch of salt. Bring to the boil, cover, reduce the heat to low, and cook for 10 to 12 minutes until the water is absorbed, then rest off the heat for 5 minutes.
Whisk the rice vinegar, honey, lime zest, half the lime juice, black pepper, and 1 tablespoon water in a bowl. Add the carrot ribbons and toss, then leave them to soften while everything else cooks.
Rub the salmon fillets with 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Cook in a non-stick frying pan over a medium heat for 3 to 4 minutes on each side until the salmon flakes easily and is opaque in the centre.
Pour boiling water over the frozen peas in a heatproof bowl, leave for 2 minutes, then drain. Fluff the rice with a fork and fold through the peas, remaining lime juice, and half the coriander.
Divide the pea rice between bowls. Top with salmon, cucumber, avocado, pickled carrot ribbons, and the remaining coriander, then spoon over any carrot dressing left in the bowl.
