Cook the basmati rice in lightly salted water, then let it steam off briefly. Cook the edamame in boiling water until tender-crisp and drain.
Meanwhile, slice the carrot into fine strips. Halve and stone the avocado and cut it into slices.
For the dressing, stir the soy sauce, sesame oil, grated ginger and honey together in a small bowl. Taste and adjust briefly.
Salt the salmon fillet and fry it skin-side down first in a hot frying pan. Then turn it and finish cooking until the salmon is still slightly translucent in the centre. In pregnancy, cook the salmon all the way through until it's no longer translucent.
Break the salmon into rough pieces. Divide the rice, edamame, carrot and avocado between bowls.
To serve, place the salmon on top, pour over the dressing and sprinkle with sesame seeds.
Good to know
When you need something quick, this bowl is just right. Warm, fresh and filling without feeling heavy. A meal like this feels pleasantly easy.
Swaps
Basmati rice → quinoa (more fibre and a little more protein). Honey → date paste (unrefined sweetness). Sesame oil → olive oil (more monounsaturated fatty acids). Salmon → trout (also plenty of protein, with omega-3 fatty acids).
Allergens
Contains fish, soya and sesame; generally suitable for children if the salmon is well cooked and the bowl mildly seasoned; during pregnancy, only with fully cooked salmon and pasteurised, flawless ingredients. Contains: gluten (soy sauce).
