SUPER BOWLS FOOD
JUNE/JULY 2017 PREVENTION 1294 teaspoons rice vinegar
1 tablespoon miso paste
2 teaspoons salt-reduced soy sauce
½ teaspoon grated fresh ginger
2 tablespoons peanut oil
2 teaspoons toasted sesame oil
1½ cups cooked wild rice
210g can red salmon, drained
½ cup frozen shelled edamame,
thawed
½ cup shredded carrots
½ cup snow peas
1 spring onion, sliced
½ teaspoon sesame seeds
Dried chilli flakes, for garnish
Asian Salmon Bowl
SERVES 2 HANDSON TIME 10 MINUTES COOKING TIME 55 MINUTES
This dish has all the lavour of a great Asian takeaway
with a fraction of the kilojoules and sodium. Plus, each
bowl is packed with anti-inlammatory omega-3s
1 Whisk together vinegar, miso,
soy sauce, ginger, oils and
1 tablespoon warm water.
2 Divide rice between 2 bowls and
top each with salmon, edamame,
carrots and snow peas.
3 Drizzle with dressing, top with
spring onion and sesame seeds.
Garnish with chilli flakes.NUTRITION Per serving
2355 kJ/563 cal. Protein 31g. Total fat
32.3g. Sat fat 6g. Carbs 35.7g. Sugars
4.8g. Fibre 4.9g. Sodium 992mg.
Calcium 211mg. Iron 2.7mg.