Salmon Salad

The combination of having over indulged on ice cream whilst on holiday along with my making the most of mum and dad footing the food bill while I'm staying at home led to this little health concoction. I absolutely love salmon but find I never feel full if I just have salmon and a few roasted veggies. However, add in some soy sauce rice and chunky broccoli and I can assure you that you will not be lying on the sofa  in front of reality shows at 10pm nursing your hunger pangs.

Salmon Salad 

Ingredients: (Serves 1)

• 1 salmon fillet 
• 100g broccoli 
• 1/4 bag of rocket 
• 45g basmati rice 
• 1/2 tbsp soy sauce plus extra for drizzling 

Method:

• Preheat the oven to 200 degrees Celsius. Wrap the salmon in foil and place on a baking tray. Bake in the oven for 20 minutes.
• Whilst the salmon is baking in the oven weigh out the rice and chop up the broccoli. Place the rice in a pan of boiling water and cook for 10-12 minutes, or according to packet instructions. After a few minutes place a steamer and lid on top of the pan of boiling rice with the broccoli on it, and steam for 8 minutes. Check the broccoli is cooked by piercing the stalk with a knife- the knife should slip into the soft stalk very easily. Whilst the rice and broccoli are cooking arrange the rocket on a plate in a circle with a hole in the middle.
• Once the rice and broccoli are cooked, remove from the heat. Take the broccoli out from the steamer and place on the plate. Drain the rice in a colander and pour boiling water over the top of the rice, to get rid of all the starch. Place back in the pan (off the heat) and quickly mix in the soy sauce, then spoon the rice into the hole in the middle.
• Serve up the salmon on top of the rice. Drizzle the meal in extra soy sauce to your taste.