A great dish for using up leftovers in the fridge.You could use hot smoked salmon, smoked salmon instead of poached salmon. This dish is packed with healthy omega 3 and monounsaturated fats, vitamin E, minerals and plant antioxidants. For a vegan option replace the salmon for canned beans or toasted chickpeas .
Preparation time: 10 minutes
What’s Good About It?
Adding sea vegetables to salads is a great way to boost your intake of trace minerals and iodine.
- Divide the quinoa or rice between two bowls. Arrange the salmon (or vegan option) and vegetables between the two bowls then scatter over pickled ginger, nori, spring onions and sesame seeds.
- Drizzle with tamari and rice vinegar to serve.
Nutrition per serving (salmon). Calories 267kcal, Fat 14.5g, Carbs 15.6g, Protein 16.5g
Nutrition per serving (vegan – chickpeas) Calories 318kcal, Fat 12.7g, Carbs 32.6g, Protein 13.2g
Did You Know?
Adapt this recipe to use leftover vegetables you have available. Cooked or raw vegetables would work well in this dish.
80g / ½ cup cooked quinoa or brown basmati rice
100g smoked salmon (vegan option: a can of chickpeas, beans or tofu pieces)
½ avocado sliced or chopped
4 radishes sliced
1/3 cucumber sliced
2tbsp pickled ginger, drained
2 sheets or nori toasted in a non-stick pan then crumbled
1tbsp sesame seeds
2 spring onions, sliced
Tamari soy sauce and rice vinegar to dress