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Sriracha salmon power bowls

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Serves 6

Easy

Prep: 10 mins

Cook: 10 mins

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This is a beautiful, diverse, high-fibre and high-protein recipe. Use wild-caught salmon for its potent omega-3 fats

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Try our sriracha salmon power bowls, then try sriracha and lime salmon with avocado cream, sesame-crusted salmon with sriracha-glazed veg, or salmon poke bowl.

Recipe extracted from The Blood Sugar Balance Cookbook by Meredith Mann (£19.99, Fair WindsPress). Photographs: Michelle Miller. Recipes are sent by the publisher and not retested by us.

Meredith Mann is a certified holistic nutrition coach who specialises in metabolism and fat loss. Follow her on Instagram @thepeachiespoon.

You can also cook the salmon in an air fryer at 200C for about five minutes.

Sriracha salmon power bowls recipe

Ingredients

Nutrition

MARINADE

• 6 salmon fillets
• 60ml coconut aminos or soy sauce
• 60ml sriracha
• 3 garlic cloves

SLAW

• 620g frozen shelled edamame

• 340g cabbage, shredded, and carrots, grated

• 3 spring onions

  chopped

• 60ml rice vinegar

• 115g low-fat greek yogurt

• ½ tsp grated ginger

Nutrition: per serving

• kcal401
• fat17.8g
• saturates3.2g
• carbs15.7g
• sugars11.7g
• fibre8.1g
• protein40.5g
• salt1.6g

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Method

• step 1

  Cut the salmon into 2.5cm pieces and remove the skin, if you like. Put in a large bowl and add the marinade ingredients with 60ml of water. Stir and cover. Put in the fridge to marinate while you make the slaw.

• step 2

  Cook the frozen edamame following pack instructions. Put the edamame and other slaw ingredients, plus ½ tsp of salt and ¼ tsp of ground black pepper in a large bowl and stir well.

• step 3

  Put the salmon and marinade in a large oil-sprayed pan over a medium heat – in two batches if necessary. Cook for 3-4 mins on each side or until cooked through.

• step 4

  Assemble the bowls by evenly dividing the slaw and salmon pieces. Top with cucumber slices, chopped spring onions and sesames seeds, if you like.

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