½ cup red rice
½ cup Lentils
1 Salmon fillet
3 cloves of garlic
½ White onion
For salmon – fish seasoning, paprika, black pepper
Sauce – mayonnaise, sweet chilli & siracha sauce (1 tbs each)
Add a cup of boiled water to a saucepan and add half a cup of red rice and boil for 20 minutes. You may need to add more water and boil longer in order to soften rice.
Whilst the rice is cooking, de-scale salmon with a serrated knife and rinse with half a lemon and cold water. Pat dry with a kitchen towel and season (as detailed above). Add 1 tbs of avocado oil to a heated pan. then another 5 minutes skin side up.
Dice onions and garlic and add to salmon. Add lentils to the same pan, adding a teaspoon of all-purpose seasoning, black pepper & mixed herbs. Gently stir for another 5 minutes. Both the lentils and salmon will be fully cooked. Turn off the heat and set pan aside.
Mix all sauce ingredients together.
Using a peeler, peel a few layers of cucumber.
Begin plating your bowl with a handful of washed spinach, lentils, red rice, chunks of salmon, sliced avocado and rolled cucumber. Dress with sauce & fresh parsley.