– 2 fillets of sustainably sourced salmon (look for MSC, RSPCA Assured or ASC certification)
– 100g basmati rice
– 200g leek, roughly chopped
– 1 small avocado
– 100g raw spinach
– 2 tsp olive oil
– 2 tbsp soy sauce
– squeeze fresh lemon juice
– pinch sea salt
– black pepper
1) Preheat your oven to 170°C. Take two large rectangles of foil and place one on a baking tray. Pour half your olive oil over the foil tray and use kitchen roll to spread it over the foil, greasing it.
2) Add your two fillets of salmon and leeks to the tray. Season your salmon with sea salt and black pepper before drizzling the rest of the olive oil and a squeeze of fresh lemon juice. Take your other sheet of foil and place loosely over the salmon, crimping together the edges of the two sheets of foil to make a parcel. Bake for 15 minutes.
3) While your salmon is baking, cover the rice with cold water in a saucepan and bring to the boil. Turn down to a simmer once the water is boiling, and cook for about 8-10 minutes until soft.
4) Drain the rice and return it to the saucepan. Put your spinach leaves into the pan on top of the hot rice and put the saucepan lid on. Allow the spinach to soften slightly in the heat.
5) When the salmon is ready, remove from the oven. Open your parcel and add all of the leeks to the saucepan, along with the soy sauce. Mix the rice and veg together. Portion the veg and rice into two bowls.
6) Using your fingers, flake the salmon and separate into delicate chunks. Peel your avocado, remove its stone and chop it into cubes. Top your veg bowls with the salmon and avocado, and then you’re ready to go.