Ingredients
- 1 tsp rapeseed oil
- 2 tsp finely chopped ginger
- 1 large garlic clove, finely chopped
- 1 pepper (any colour), deseeded and finely chopped
- 2 fresh or frozen wild salmon fillets (about 80g each; defrosted if frozen)
- 250g pouch cooked brown rice
- 4 spring onions, finely sliced
- 1 small avocado, peeled, halved, stoned and sliced
- 80g cucumber, halved lengthways and sliced
- chilli sauce to serve (optional)
- 4 tbsp kefir
- 1 tsp white miso paste
- 1 tsp honey
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