August 6, 2020
Serves: 2 Cooks In: 20 minutes
  1. Cook the rice as per the packet instructions.
  2. Drizzle a mixture of miso and honey over the salmon fillets then wrap or cover in foil and place in the oven for 6-8 minutes at 180C.
  3. Add the cooked rice, cabbage, carrots, rocket, avocado, mint and chives to a mixing bowl.
  4. To make the dressing place all of the dressing ingredients into a small bowl and whisk.
  5. Pour this over the salad then mix to make sure everything is evening coated.
  6. To serve plate up the salad, and lay the cooked salmon fillets on top. Enjoy!


  • 2/3 cup of brown rice
  • 2 X sustainable salmon fillets
  • 1 tbs miso
  • 1 tbs honey
  • 4 carrots, peeled into ribbons
  • 1/2 red cabbage, sliced thinly
  • 2 large handfuls of rocket
  • 1 avocado, cut into slices
  • small bunch chives, chopped
  • handful of mint leaves
  • Choice of seeds: pumpkin, sesame and sunflower


  • 1 tbs soy sauce
  • 1 tbs mirin
  • 1 tbs rice wine vinegar
  • thumb of ginger, grated
  • 1 red chilli, diced