Cooked salmon poke with brown rice, red cabbage and almonds

Ingredients

For 1 serving

• Brown rice60 g
• Salmon fillet110 g
• Red cabbage80 g
• Edamame50 g
• Carrots50 g
• Almonds8 g
• Tamari10 ml
• Lime juice1 tablespoon
• Ginger3 g

Contains: nuts, soy, fish

Method

1. Bring a pan of water to the boil, rinse the brown rice and cook it for 35 minutes, until tender but firm to the bite; drain and let it cool slightly.
2. Meanwhile, preheat the oven to 200 °C (conventional). Place the salmon fillet on a lined tray and bake for 12 minutes, until it flakes easily with a fork; break it into large flakes, discarding the skin.
3. Bring a small pan of water to the boil and cook the edamame for 4 minutes until tender; drain.
4. Very thinly slice the red cabbage, peel and grate the carrots, roughly chop the almonds. Peel the ginger and grate it into a small bowl with the tamari and lime juice.
5. Build the bowl with the rice, salmon, cabbage, carrots and edamame, dress with the tamari sauce and finish with the almonds.