Salmon Teriyaki Bowl

Serves 4

8 Points® per serving

Ingredients

500g brown rice
450g salmon, chopped into large chunks
400g pak choi
200g tenderstem broccoli
4 calorie-controlled cooking sprays
2 garlic cloves, finely sliced
2 inch slices of fresh ginger, peeled, half grated and half julienned 2 tbsp teriyaki sauce
2 tbsp soy sauce
1 chilli, green or red, finely sliced
1 tbsp sesame seeds
1 tsp sesame oil Handful of fresh coriander

Method

Step 1: Fill the steamer with cold water; water should not be boiling when placed into the steamer.
Step 2: Put the salmon in a shallow dish with the teriyaki marinade, grated ginger and half of the garlic. Cover and leave to marinate in the fridge for at least 30 minutes.
Step 3: Add the rice to the rice bowl and place in the bottom compartment of the steamer. Cover and set the steamer to ‘high’ for 15 minutes.
Step 4: Meanwhile, place the salmon on the second tier of the steamer with the pak choi, julienned ginger, remaining garlic, chilli and broccoli. Cover and steam for approximately 8 minutes or until the salmon is cooked through.
Step 5: Divide the rice evenly between bowls and top with the vegetables and salmon.
Step 6: Garnish with sesame seeds and coriander.