Ingredients
- Obento Teriyaki sauce
- Salmon fillets
- Fine coleslaw
- Broadbeans Edemame
- Cucumber
- Avocado
- Radish
- Pumpkin
- Microwave brown rice
- Salt and pepper
- Olive oil
- Lemon
Method
- Marinade salmon fillets with Obento Teriyaki marinade for 1hr to 30mins.
- Preheat oven to 200 degrees Celcius. Cut pumpkin into small cubes, put in a baking dish, drizzle with olive oil and sprinkle salt and spread evenly.
- Line baking tray with foil and baking paper and place salmon face down,, skin side up and place in the oven along with pumpkin. Cook for 20-25mins
- While pumpkin and salmon are cooking in the oven, place the fine coleslaw in a bowl and drizzle with olive oil, salt and lemon juice. Mix altogether and set aside.
- Add a handful of edamame in a microwave safe bowl and cover lovely with cling wrap and microwave for 2.5 mins. Set aside. Cook microwave brown rice per instructions on pack.
- Cut avocado into strips and cucumber in cubes. Set aside.
- Take the salmon and pumpkin out of the oven and rest till cool. Place brown rice in a bowl and arrange, salmon, coleslaw, cucumber, edamame, roast pumpkin and avocado on top of rice. Drizzle with olive oil and serve with a lemon wedge and sliced raddish.
Product used in recipe
- Obento - Teriyaki Marinade
