Salmon bowl with rice and edamame

Ingredients

• 150 gSalmon fillet
• 60 gRice, dry weight
• 80 gEdamame, frozen
• 75 gAvocado (½ piece)
• 30 gSpinach leaves
• 5 gOlive oil (1 tsp)
• Salt, pepper, lemon, soy sauce, sesame seeds

How to make it

1. Cook the rice as it says on the packet. Add the edamame to the water for the last three minutes.
2. Salt the salmon and fry it in a little oil for three to four minutes a side, then break it into pieces.
3. Mash the avocado roughly with a fork, with salt and a squeeze of lemon.
4. Rice into the bowl, everything else arranged in sections on top. A splash of soy sauce, sesame over it.

One tip

If you like the salmon cold, it is just as good from the fridge, and the bowl keeps until the next day.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.