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Shannon Bennett's salmon and soft-boiled egg rice bowl

Name: Shannon Bennett's salmon and soft-boiled egg rice bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (180g) white basmati rice, rinsed and drained; 2 x 300g salmon fillets, skin and bones removed; 1 tbs extra virgin olive oil; 1/2 lime, juiced; 1 cup bean sprouts, trimmed; 1 Lebanese cucumber, sliced horizontally with a mandoline; 2 spring onions, thinly sliced; 50g snow peas, shredded; 50g sugar snaps, shredded; 1/4 bunch each mint, Vietnamese mint & coriander, leaves picked, then torn; 4 soft-boiled eggs, halved; 1 long red chilli, thinly sliced (optional); 2 sheets nori paper, toasted and shredded; 1 tbs toasted sesame seeds; 1/4 cup (60ml) fresh coconut water; 2 tbs fish sauce; 1 tbs rice vinegar; 2 tsp palm sugar; 1 tsp sesame oil; 1/2 tsp chilli flakes

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10m

20m

Salmon, herbs, and soft-boiled egg rice bowl

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by Shannon Bennett

Chef

Apr 01, 2018

Healthy, light and fresh. Everything you could want in a quick midweek meal.

1 cup (180g) white basmati rice, rinsed and drained
2 x 300g salmon fillets, skin and bones removed
1 tbs extra virgin olive oil
1/2 lime, juiced
1 cup bean sprouts, trimmed
1 Lebanese cucumber, sliced horizontally with a mandoline
2 spring onions, thinly sliced
50g snow peas, shredded
50g sugar snaps, shredded
1/4 bunch each mint, Vietnamese mint & coriander, leaves picked, then torn
4 soft-boiled eggs, halved
1 long red chilli, thinly sliced (optional)
2 sheets nori paper, toasted and shredded
1 tbs toasted sesame seeds

Dressing

1/4 cup (60ml) fresh coconut water
2 tbs fish sauce
1 tbs rice vinegar
2 tsp palm sugar
1/2 lime, juiced
1 tsp sesame oil
1/2 tsp chilli flakes

Method

1.

Preheat oven to 150°C.
2.

Cook rice according to packet instructions and set aside.
3.

Place salmon on a lined baking tray, drizzle over olive oil, season well and allow to come to room temperature while oven heats up. Bake salmon for 10-12 minutes or until cooked to your liking. Rest for 5 minutes, then carefully break up flesh and drizzle over lime juice. Set aside.
4.

For the dressing, combine ingredients in a bowl, stirring until sugar dissolves, and set aside.
5.

Place bean sprouts, cucumber, spring onion, snow peas, sugar snaps and herbs in a large bowl and toss to combine.
6.

To serve, dress salad, and toss to combine. Divide rice, salad and salmon among 4 serving bowls. Top with soft-boiled egg and chilli, if using, and scatter over nori and sesame seeds.