Teriyaki salmon bowl

• servings: 2 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 Morrisons Market Street skinless salmon fillets , cut into chunks

2 tbsp sweet chilli sauce

1 tsp sesame oil

2 tbsp light soy sauce

10g ginger , peeled and grated

250g pouch microwaveable sticky rice

1 avocado , peeled, stoned and sliced

150g edamame

salted nori sheets , to serve

Directions

Heat the oven to 190C/170C fan/gas 5. Put the Morrisons salmon pieces in a high-sided baking dish lined with baking parchment, and season lightly with salt and pepper.

Tip the sweet chilli sauce, sesame oil, soy sauce and ginger into a small bowl. Pour in 1 tbsp water and mix well. Pour the marinade over the salmon, then bake for 10 mins until cooked through and lightly golden.

When the salmon is almost cooked through, warm the rice following pack instructions. Divide between two bowls, then top with the avocado, edamame and cooked salmon. Brush any leftover marinade from the baking dish over the salmon, then serve with crispy nori sheets for scooping.

Nutrition

• Calories: 719
• Total Fat: 34 g
• Saturated Fat: 7 g
• Sodium: 2.8 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 9 g
• Total Sugars: 11 g
• Protein: 37 g