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Quick Crispy Salmon Spring Bowl

By on June 12, 2018 in Asian Food, Dinner Time, Seafood Recipes with 0 Comments

quick crispy salmon spring bowlIngredients

  • 1/1/2 cups finely shredded red cabbage
  • 2 tablespoons rice wine vinegar
  • ¼ teaspoon salt
  • 2 cups frozen edamame
  • 100g sugar snap peas, trimmed
  • 100 g snow peas, trimmed, valved
  • 1 tablespoon peanut oil
  • 2 x Fresh Salmon Skin on portions (approx. 460g) cut into 2cm pieces
  • 1 teaspoon sesame seeds
  • 2 tablespoons honey
  • 450g packet microwave brown rice
  • ½ cup whole-egg mayonnaise
  • 1 cup watercress sprigs
  • 1 avocado, thinly slices
  • 1 Lebanese cucumber, peeled into ribbons


  1. Place cabbage, vinegar and salt into a bowl. Toss to combine.  Set aside for 15 minutes.
  2. Cook adamame according to packet instructions. Drain, Rinse under cold water. Drain,, remove beans form pods.  Place sugar snaps and snow peas in a heatproof bowl.  Cover with boiling water.  Stand 2 minutes, Drain, slit open sugar snaps. Halve snow peas lengthways.
  3. Meanwhile, heat oil in a large frying pan over high heat. Add salmon, cook, turning occasionally, for 3 minutes or until salmon is browned.  Stir in sesame seeds, drizzle with honey.
  4. Cook rice, according to packet instructions, Drain cabbage, reserving 1 tablespoon pickling liquid. Combine pickling liquid and mayonnaise in a bowl.  Divide rice among serving bowls, top with salmon, pickled cabbage, vegetables watercress, avocado and cucumber Drizzle with mayonnaise mixture.

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