Salmon su­per­food bowl

Your Pregnancy - - Nutrition -

1 cup brown rice 1¾ cup veg­etable or chicken stock ½ cup co­conut milk 1 clove gar­lic, crushed 3 slices fresh gin­ger 1 salmon or trout fil­let, cut into cubes (re­move all bones and skin) ½ cup mange tout or su­gar snap peas, trimmed 1-2T Nando’s peri-peri sauce (op­tional) 1 spring onion, finely sliced 2T white sesame seeds 1T black sesame seeds (op­tional) 1 lime or lemon, juice salt and pep­per 1. Wash the brown rice well and place into a medium pot with stock, co­conut milk, gar­lic and gin­ger and bring to a boil. Re­duce heat to low and sim­mer for 15 min­utes. 2. Lift lid and re­move the gin­ger. Place salmon and su­gar snap peas on top of rice, re­place lid and steam for 5-10 min­utes longer. 3. Stir in the peri-peri sauce (if us­ing), spring onion, sesame seeds and lime juice. Check sea­son­ing and trans­fer to bowls to serve.

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