Salmon Bowl # 1

Serves 2 ppl

INGREDIENTS

• 2 big handfuls of cabbage, shredded

• 2 small handfuls of bean sprouts

• 1 cucumber, sliced

• 1 eggplant, diced into 1 cm thick cubes

• 1 tbsp sesame seeds

• 2 tbsp shallots, diced

• 2 salmon fillets - 100-150g

• 1/3 cup bone broth or water

• 2 tbsp tamari

• corriander to garnish

DRESSING

• 1 tbsp tahini

• 1 tbsp white balsamic vinegar

• 2 tsp of tamari

• Add a dash or more of warm water to desired consistency - think or runny

METHOD

1. Turn the oven on to 200 degrees celcius and line a baking tray with baking paper 

2. Whilst waiting for the oven to heat, add the bone broth or water & tamari to a pan on medium heat and add the diced eggplant. Give it a stir then cook covered with a lid for a few minutes. 

3.  Put the salmon fillets into the hot oven and cook for 12-15 minutes or to preference

4. Remove the lid from the saucepan, add the sesame seeds and sauté the eggplant until it's soft. 

5. In each serving bowl add 1 big handful of cabbage, 1/2 cucumber, some cooked eggplant, a salmon fillet and finish with a small handful of bean sprouts in the centre and a sprinkle of shallots, sesame seeds and coriander. 

6. Drizzle over some of the tahini dressing and enjoy!