Nutrition Info (Per Serving)

487kcal Energy

53g Carbohydrate

26g Protein

12 (of which Sugar)

18g Fat

5.8 Fibre

2.3g (of which Saturated Fat)

1.3 Salt

Ingredients

200g aborio rice

2 salmon steaks, 240g skin on

1 tbsp vegetable oil

For the salad

300g frozen edamame

4 spring onions, sliced

200g spinach, roughly chopped

For the dressing

3 tbsp sweet chilli sauce

1 tbsp toasted sesame oil

2 tbsp soy sauce

Cook the rice as per the pack instructions.
In the meantime, pan fry the salmon steaks in a little oil for 3 minutes, skin side down, flip and cook for a further 2 minutes.
Remove the skin and flake up when cool enough.
Add the edamame to a pan of boiling water and cook for 3-4 minutes. Drain.
To make the dressing
Add all the ingredients to a jar and mix to combine
To serve, add the cooked rice and edamame, spring onions and chopped spinach to a large bowl and add the flaked salmon.
Pour over the dressing, and toss lightly to combine

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