Japanese-style Salmon Bowl
8,6 / 10
Cook the rice according to the pack instructions and keep warm
Cut the pak choi in half lengthways and blanch in a large pan of salted boiling water for 3 minutes. Drain well and keep warm.
Mix the coriander with the sesame oil and lemon zest and juice and season with salt and pepper.
Heat the olive oil in a wide pan and cook the salmon skin side down over a high heat for 2 minutes then turn it over and reduce the heat. Spread the coriander mixture over the top of the fish and continue cooking for 5 minutes or until the fish is just cooked through.
Put the rice and pak choi into serving bowls and arrange the salmon on top. Serve immediately.