Bang Bang Salmon with Jasmine Rice

In a pot, combine the jasmine rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Peel and crush garlic. Slice cucumber. Slice radish. Julienne or grate carrot (peeling is optional). Shred cabbage. Cut lemon into wedges. Pick coriander leaves and roughly chop, discarding stems.

Mix together sweet chilli, sriracha (to taste), garlic and a squeeze of lemon juice (to taste). In a large bowl mix together carrot, cucumber, radish, cabbage and most of the coriander (saving some for garnish). Season with salt and a little olive oil.

Pat salmon dry and coat in 1 Tbsp sauce mix (reserving the rest for step 5). Season both sides of the salmon with salt and pepper. Heat a pan on medium high heat with a drizzle of oil and cook salmon for 3-4 minutes on each side.

Divide rice and salad between plate. Top with salmon. Drizzle sauce over the top. Serve with remaining lemon wedges on the side and garnish with remaining coriander. Enjoy!

In a pot, combine the jasmine rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Peel and crush garlic. Slice cucumber. Slice radish. Julienne or grate carrot (peeling is optional). Shred cabbage. Cut lemon into wedges. Pick coriander leaves and roughly chop, discarding stems.

Mix together sweet chilli, sriracha (to taste), garlic and a squeeze of lemon juice (to taste). In a large bowl mix together carrot, cucumber, radish, cabbage and most of the coriander (saving some for garnish). Season with salt and a little olive oil.

Pat salmon dry and coat in 1 Tbsp sauce mix (reserving the rest for step 5). Season both sides of the salmon with salt and pepper. Heat a pan on medium high heat with a drizzle of oil and cook salmon for 3-4 minutes on each side.

Divide rice and salad between plate. Top with salmon. Drizzle sauce over the top. Serve with remaining lemon wedges on the side and garnish with remaining coriander. Enjoy!