Sesame Salmon Bowl with Edamame, Cucumber and Avocado

An Asian-inspired salmon bowl with sesame rice, crisp vegetables and avocado, ready in about 25 minutes. Little washing up, since everything is made in one pot and one pan.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Salmon fillet, skinless
• 150 g Basmati rice
• 0.5 pc English cucumber
• 1 pc Avocado
• 1 pc Carrot
• 2 pc Spring onions
• 100 g Edamame, frozen
• 1 pc Lime
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Honey
• 1 tsp Sesame oil
• 1 tbsp Sesame seeds
• 1 tbsp Neutral oil
• Salt
• Pepper

Method

1. Cook the rice in a pot with a little salt according to the package instructions, drain and let it steam briefly.
2. Cook the edamame in boiling water for 3 minutes, then drain well.
3. For the dressing, whisk together the soy sauce, rice vinegar, honey, sesame oil and the juice of half a lime.
4. Peel the carrot and cut into thin strips or sticks. Halve the cucumber, remove the seeds and slice into thin half-moons. Cut the spring onions into fine rings.
5. Halve the avocado, remove the pit, peel and slice. Cut the remaining lime half into wedges.
6. Pat the salmon dry, season with salt and pepper and cut into 2 pieces. Heat the oil in a pan and fry the salmon over medium heat, skin side down, for 3 to 4 minutes, then flip and cook for another 2 minutes.
7. Divide the rice between two deep bowls. Arrange the cucumber, carrot, edamame and avocado alongside.
8. Place the salmon on the bowls, sprinkle with spring onions and sesame seeds and drizzle the dressing over. Serve with the lime wedges.