Sweet & Spicy Chilli Salmon Bowl
serves 2
Prep time: 10 mins
cook time: 10 mins
ingredients
2 tsp Bippi Hot Chilli Oil
2 tbsp tamari
1/2 tbsp coconut sugar
1 tbsp teriyaki sauce
1 bunch of spring onion
3 garlic cloves
1 knob fresh ginger
1 tbsp olive/avocado oil
500g diced salmon
1 fresh lime
1 avocado
1 cup basmati rice
1 cup broccoli
1 small cucumber
1 tbsp black & white sesame seeds
Handful of coriander
methods
Start by combining the Bippi hot Chilli Oil, tamari, coconut sugar and teriyaki sauce together to create your marinade.
Chop the top and ends off your spring onion, and then slice finely. Crush your garlic and grate your ginger.
Heat the oil in a frying pan, and then add in your spring onion (leaving some for topping at the end), garlic and ginger. Saute for a couple of minutes until it starts to brown.
Pour over 3/4 of your sauce, mix, and then add in your diced salmon. Mix well, making sure the salmon is completely covered in the marinade. Pour in the remaining sauce and simmer until salmon is cooked, flipping each piece over to ensure it’s cooked on both sides.
Boil your basmati rice and steam your broccoli. Whilst they’re cooking, chop your cucumber into rounds, slice your avocado lengthways and finely chop your coriander.
Once everything has cooked, add your rice to the base of your bowl. Then add your salmon on top, along with lots of the sauce too. Add your broccoli, cucumber, and avocado.
Sprinkle over the sesame seeds and coriander. Squeeze over your lime wedge, add the remaining spring onion… and a drizzle of Bippi sriracha sauce if you like it extra hot.
Dig in and enjoy!!
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