• 130g Salmon Fillet Salmon Fillet, baked
• 120g brown rice Brown Rice, boiled
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g bean sprouts Bean Sprouts
• 15g honey Honey
• 15g soy sauce Soy Sauce
• 3 cloves garlic, minced Garlic
• 15g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the tenderstem and beansprouts, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Mix the honey, soy sauce and garlic. Pour into the hot pan and reduce for 1-2 minutes until it coats the back of a spoon.

5. 5

   Meanwhile, steam or stir-fry the tenderstem and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: brown rice first, then the veg and salmon, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.