761
CALORIES
43.6
PROTEIN (G)
51.8
CARBS (G)
42.9
FAT (G)
6.4
FIBRE (G)
Method
Mix garlic, paprika, chilli, 30 ml soy sauce, honey and half the lemon juice. Coat the salmon and leave for 10 minutes.
Cook the salmon in an air fryer at 190°C for 8–10 minutes, or in a non-stick pan until opaque and the thickest part reaches 63°C.
Toss the cucumber with rice vinegar, the remaining soy sauce and a squeeze of lemon.
Mix the mayonnaise, sriracha and remaining lemon. Divide the rice, carrot, onion, avocado and cucumber between two bowls, add salmon and finish with dressing, spring onion and sesame.
ALLERGENS
Contains fish, soya, wheat/gluten, egg and sesame. Check soy sauce, mayonnaise and sriracha labels.
STORAGE & REHEATING
Refrigerate cooked salmon and rice within 1 hour and use within 1 day. Reheat both until piping hot; keep salad and dressing separate.
COACH NOTE
A higher-fat meal because salmon and avocado provide substantial unsaturated fat. That is not inherently a concern, but it should fit your daily energy target.
EQUIPMENT
Bowl, saucepan or rice cooker, frying pan or air fryer, knife and chopping board.
PRACTICAL ADJUSTMENTS
Use a gluten-free tamari for a gluten-free version. Adjust avocado or rice to suit your energy target and recalculate nutrition.
FREEZER GUIDANCE
The cooked glazed salmon can be frozen for up to 1 month, though texture may soften. Prepare salad and dressing fresh.
DIETARY SUITABILITY
As written: Pescatarian, high protein. Recalculate nutrition after substitutions.