• 175g Salmon Fillet Salmon Fillet, baked
• 255g jasmine rice Jasmine Rice, boiled
• 80g bean sprouts Bean Sprouts
• 80g carrots Carrots, raw
• 40g peanut satay sauce Peanut Satay Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 15g peanut butter Peanut Butter, smooth
• 50g coconut milk Coconut Milk, light
• 10g peanuts Peanuts, roasted

1. 1

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

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

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

   Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.

5. 5

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

6. 6

   Build the bowl: jasmine rice first, then the veg and salmon, spooning over any remaining sauce. Finish with the peanuts.

7. 7

   Bulking upgrade: add the peanut butter, coconut milk for extra energy-dense calories.

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