Miso Salmon Rice Bowl

Time to cook: 20 minutes | Serves: 2

Ingredients:

• 2 salmon fillets

• 1 ½ cup cooked sushi rice

• ½ cup cooked edamame

• ¼ cucumber

• 1 cup Cherry tomatoes

• 2 sprigs thai basil

• 1 tbsp white miso

• 1 tbsp Honey

• 1 orange, zest and juice

• Amazing Asian salad topper

• 1 red chilli (optional)

• 1 tbsp soy sauce

• ½ tbsp lime juice

Procedure:

1. In a bowl, mix the white miso and honey with the orange zest and 1 tbps of orange juice together.

2. Pour the mixture onto the salmon fillets, make sure to cover every part of the fish but the skin.

3. Heat the pan with a little oil and place the salmon skin down, keep on medium-high heat. Flip the fish until all sides are cooked.

4. Cut the cherry tomatoes into halves, slice the cucumber, deseed the chilli and cut lengthwise thinly.

5. Prepare the rice bowl: add the rice, tomatoes, cucumber and edamame into the bowl.

6. Once the fish are cooked, place them in the bowl, drizzle with lime juice and soy sauce.

7. Add the thai basil, chilli (optional) and sprinkle with Amazing Asian salad topper.

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