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Recipe | Ginger Soy Salmon Buddha Bowl

This is the perfect meal to throw together when you're limited on time. It takes just 15 minutes from start to finish - and if you're really pushed on time, you can prep this ahead and keep it in the fridge, ready to grab and go!

Serves 1


  • 1 salmon fillet (skin on or off - your choice)

  • 1tsp grated ginger*

  • 1tsp grated garlic*

  • 1tbsp soy sauce (reduced salt)

  • 1/2 salad bag

  • 1/2 pepper, diced

  • Handful plum or cherry tomatoes, halved

  • 1/2 small avocado, cubed

  • 1/2 pack microwave wholegrain rice

  • Sauce or salad dressing of choice (I used teriyaki)

*I use ginger and garlic paste, but you could grate your own ginger or garlic.


  • Preheat your oven to 180°C, and line a tray with greaseproof paper.

  • Place the salmon filet on the tray (skinside down if applicable).

  • In a small ramekin, mix together the grated ginger, grated garlic and soy sauce to form a paste. With the back of a spoon, spread this evenly over the salmon.

  • Bake the salmon in the oven for 15 minutes, or until cooked through. This will depend on the size of the salmon fillet.

  • Meanwhile, add your salad, diced pepper, halved tomatoes and cubed avocado to your serving plate.

  • Heat the microwave rice following the instructions, and add to your plate.

  • Drizzle over your sauce or salad dressing of choice.

  • Once cooked, remove the salmon from the oven and place on top of your plate.

If making this ahead of time, this will store in the fridge for 2-3 days. If reheating, ensure your rice is piping hot, or cook this at the time of eating.


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