SALMON SUPER-BOWL SALAD

INGREDIENTS

4 x lightly smoked salmon fillets 

1 tsp rapeseed oil

200g Tenderstem broccoli, cut into bite-sized pieces

200g frozen edamame (soya) beans

100g kale leaves

300g cooked rice

1 large ripe avocado, sliced

1 tbsp mixed seeds, toasted

For the dressing:

2 tbsp toasted sesame oil

1 tbsp lime juice

2 tbsp soy sauce

2 tsp sugar

1 tsp grated fresh ginger

METHOD

1. Preheat the oven to 200˚C/180˚C fan/Gas 6. Lightly oil the salmon skin and roast, skin side down for 15 minutes. Skin and roughly flake and set to one side.

2. Place the broccoli, edamame beans and kale into a steamer and cook for 3-4 minutes until just tender. Set to one side. Mix together the dressing ingredients, adding more soy sauce or lime to taste.

3. To assemble, divide the rice and steamed vegetables and avocado among four shallow dishes. Add the salmon flakes, spoon over the dressing, scatter with the seeds and serve.