Tropical Salmon Bowl

Salmon is high in EPA + DHA, your main omega-3 powerhouse to help you reach your omega-3 weekly target of 3500mg, with a single salmon fillet (~150g) providing ~1500mg EPA + DHA.

Serves: 2

Ingredients:

For the salmon:

• 2 salmon fillets (~150-200g each)

• Drizzle of extra virgin olive oil for cooking

• 1 tsp lime zest

• 1 tbsp tamari or low-sodium soy sauce

• 1 tsp honey or maple syrup

• 1/2 tsp smoked paprika

• Pinch of salt + pepper

For the mango slaw:

• 1 cup red cabbage, thinly sliced

• 1 small ripe mango, julienned

• 1 small carrot, julienned

• 1 tbsp fresh lime juice

• 1 tsp rice vinegar

• 1 tsp honey

• Small handful fresh coriander (cilantro), chopped

For the rice:

• 1 cup brown rice

• 1/2 cup water

• Pinch of salt

Optional garnish: sesame seeds, thinly sliced chilli, extra lime wedges

Instructions:

1. Prep the salmon: Mix lime zest, tamari, honey, smoked paprika, salt, and pepper. Coat salmon fillets in the mixture and let marinate for 10-15 minutes.

2. Cook the rice: Combine rice, water, and salt in a small pot. Bring to a boil, then reduce to a simmer and cover for 15 minutes. Fluff with a fork when done.

3. Make the mango slaw: In a bowl, toss cabbage, mango, carrot with lime juice, rice vinegar, honey, and coriander. Let sit while you cook the salmon to allow flavours to meld.

4. Cook the salmon: Heat oil in a non-stick pan over medium heat. Sear salmon skin-side down for 4-5 minutes, then flip and cook another 3-4 minutes until just cooked through.

5. Assemble the bowl: Place rice at the base, top with salmon fillet, and add a generous serving of mango slaw. Garnish with sesame seeds, chilli slices, and extra lime wedges.