Salmon bowl with rice and veggies


Freezer friendly

( 2 adults and 2 kids )

  •  wholegrain rice
  • 225 gramssalmon fillet
  • 2 tbspsoy sauce
  • 2 tbspsweet chilli sauce
  • 2 cmfresh ginger
  • yellow bell pepper
  • radish
  • 0.5 fennel
  • 0.5 cucumber
  • 300 gramscarrots*
  • 150 gramspeas
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Salmon bowls have gotten super popular - and for two pretty good reasons: They're super tasty, and are easy to make. Here's our yummy version - enjoy!


1. Cook the rice according to the packet. Place the salmon fillets in a freezer bag and add soy sauce, sweet chilli sauce and grated ginger. Carefully massage the marinade around the salmon and leave it to sit for a small while.

2. Wash the bell pepper, remove the seeds and cut into strips. Wash radishes, fennel and cucumber. Peel the carrots and cut everything into small strips. Blanch the peas with boiling water. Place everything in small bowls or plate together on a large tray.

3. Cook the salmon in a bit of olive oil on a pan and carefully flip it during - it needs about 10 minutes, depending on size. Remove the fish from the pan and split into smaller pieces by separating the layers with a fork.

4. Serve in deep plates, and let everyone around the table pick their own toppings. Serve with soy sauce and sweet chilli sauce on the side.

5. Enjoy!


Tasks for kids in the kitchen: There's plenty of chopping to be done today, so let your kids help peel carrots, cut cucumber, radishes and fennel.

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