Soy Honey Glazed Salmon & Coconut Rice Bowl with Quick Pickle

Ingredients | serves 2: 

For the Soy Honey Glazed Salmon:

• 2 salmon fillets, chopped into chunks (skin on or off, your choice)
• 2 tbsp soy sauce (light or regular)
• 1 tbsp honey
• 1 tbsp rice vinegar or lime juice
• 1 garlic clove, minced
• 1 tsp sesame oil
• 1 tsp grated ginger
• ½ tsp chilli flakes (optional, for a kick)

For the Quick Cucumber & Carrot Pickle:

• ½ cucumber, julienned or grated
• 1 carrot, julienned or grated
• 2 tbsp rice vinegar
• 1 tsp sugar
• Pinch of salt

For Assembly:

• 1 Pouch of Nice Rice Coconut
• 100g edamame 
• 1 avocado, sliced (optional) 
• Fresh coriander and lime wedges (for garnish)
• Toasted sesame seeds (for topping)

Method:

1. Preheat the oven to 190C. 
   
   
2. In a bowl, combine the cucumber, carrot , rice vinegar, sugar, and salt. Toss well and let sit while you prepare the salmon—10-15 minutes is plenty.
   
   
3. In a small bowl, whisk together soy sauce, honey, rice vinegar (or lime juice), garlic, ginger, sesame oil, and chilli flakes. 
   
   
4. On a lined baking tray pour the sauce over the salmon chunks and bake for 8 minutes, or until the salmon is cooked through and glossy.
   
   
5. Heat the Nice Rice Coconut according to the packet instructions. 
   
   
6. Divide the coconut rice between two bowls. Add the glazed salmon on top.
   
   
7. Arrange the quick pickle, edamame, and avocado slices around the bowl.
   
   
8. Drizzle any leftover glaze from the baking dish. 
   
   
9. Finish with a sprinkle of sesame seeds, fresh coriander, and a wedge of lime on the side for squeezing.