Bowls can be a forgiving way to serve fish. Keep the salmon simply glazed, let the rice cook while the oven heats and add crisp vegetables at the end. The lime makes the whole meal taste lively without the need for a complicated dressing.
Let's make it.
- Heat the oven to 200°C (180°C fan-forced). Put the salmon on a lined tray and keep chilled while preparing the glaze.
- Cook the brown rice according to the packet instructions.
- Mix soy sauce, honey, ginger and sesame oil. Brush over the fillets using a clean spoon and discard any leftover glaze that touched raw fish.
- Roast salmon for roughly 12–16 minutes, depending on thickness, until safely cooked through and the centre flakes easily. Follow applicable food-safety guidance for fish.
- Divide warm rice between bowls and add cucumber, carrot and spinach.
- Top with salmon, squeeze over lime and finish with sesame seeds if desired.
Make it your own.
- Thicker salmon fillets take longer; check the centre rather than relying solely on the clock.
- Tamari can replace soy sauce if suitable for your diet, but read labels for allergens.
- Use a separate chopping board for raw fish and vegetables.
Storing and food safety
Eat freshly if possible. Refrigerate cooked fish and rice promptly, at 5°C or colder, and use rice within 2 days; reheat thoroughly once.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
