Salmon and brown rice bowl — Canadian harvest — made for useful leftovers

Serves 4

Ingredients

• 4 salmon fillets, 140 g each
• 3 cups cooked brown rice
• 2 cups broccoli florets
• 1 cucumber, sliced
• 1 tbsp canola oil
• 1 tsp pure maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp dried sage
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• Fresh herbs or lemon wedges, to serve

5 steps

Method

1. Prepare the grain component and keep it warm.
2. Cook the main ingredient with half the seasonings until safely cooked through.
3. Cook or blanch the vegetables just enough to keep their colour and a little bite.
4. Whisk the remaining seasonings with 2 tbsp water into a light sauce.
5. Divide among four bowls, spoon over the sauce, and serve right away.