Miso salmon bowl with brown rice and pak choi

Ingredients

For 1 serving

• Brown rice65 g
• Salmon fillet120 g
• Miso10 g
• Honey1 teaspoon
• Bok choy150 g
• Cucumber60 g
• Sesame oil4 g
• Spring onions1
• Sesame seeds3 g

Contains: soy, fish, sesame,

Method

1. Rinse the brown rice, add it to a pan of boiling water and cook over medium heat for 35–40 minutes, until tender but firm; drain.
2. Meanwhile, about 20 minutes before the rice is done, preheat a conventional oven to 200 °C and line a small baking tray with baking paper.
3. Mix the miso with the honey until smooth; pat the salmon dry with kitchen paper, place it skin side down on the tray and brush it with the glaze.
4. Bake the salmon for 12 minutes, until the surface is caramelised and the flesh flakes easily with a fork.
5. Meanwhile quarter the pak choi lengthways and rinse it well at the base; heat the sesame oil in a pan over high heat and stir-fry it for 3 minutes, until the leaves wilt but the stems stay crunchy. Wash and slice the cucumber, trim the spring onion and slice it into rings.
6. Assemble the bowl with the rice, salmon, pak choi and cucumber, and finish with the spring onion and sesame seeds.