SERVES 4
185g Hot Smoked Salmon Fillets (Skin on), Halved
3 TBLS Olive or Coconut Oil
1 Broccolini Bunch (stems trimmed)
1 Red Onions, Sliced Thinly (raw, or pan fried)
4 Radishes, Sliced Thinly
2 Carrots, Sliced Thinly or Spiralised
*1 Avocado, Sliced
1 Cup of Brown Rice & Quinoa, Cooked with a dash of apple cider vinegar & 2 TBLS Tamari
TO SERVE:
The Best Kind of Dressing
Sushi Ginger
Kim Chi
Coriander Leaves
*Sesame Seeds
METHOD:
Prepare your brown rice & quinoa as per packet instructions. Once cooked, rinse and strain, and stir through tamari and apple cider vinegar to taste.
Heat oil in a large non stick fry pan, cook salmon fillets skin side down, and turn over after about 2-3minutes, remove from heat and halve fillets.
Throw in broccolini and red onion if you prefer cooked, fry until vegetables are slightly char, toss in sesame seeds and remove from heat.
Fill bowls with rice, and arrange vegetables dressing and garnishes on top. Serve
*OPTIONAL