Name: Avocado, asparagus and salmon donburi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tablespoon soy sauce*, plus extra to season rice; 1 tablespoon brown sugar or honey; 2 clove garlic, sliced; 300-350g boneless, skinless salmon fillet; 1 bunch asparagus, trimmed, chopped; oil, for cooking; To serve; 2 cup steamed brown or sushi rice; 1 firm ripe avocado, sliced; 1 sheet dried nori seaweed, finely sliced; 1 tablespoon toasted sesame seeds; pickled ginger*

Avocado, asparagus and salmon donburi

Lightly steamed, boiled, blanched, baked or pan-fried, asparagus is a true delicacy. SO make the most of the asparagus season and enjoy them in this deliciously filling salmon donburi

Serves 2

Prep

10M

Cook

15M

Marinate

30M

Total

25M

Ingredients

2 tablespoon soy sauce*, plus extra to season rice

1 tablespoon brown sugar or honey

2 clove garlic, sliced

300-350g boneless, skinless salmon fillet

1 bunch asparagus, trimmed, chopped

oil, for cooking

To serve

2 cup steamed brown or sushi rice

1 firm ripe avocado, sliced

1 sheet dried nori seaweed, finely sliced

1 tablespoon toasted sesame seeds

pickled ginger*

Method

1.Mix soy sauce, brown sugar or honey and garlic in a medium dish. Add salmon fillet and turn to coat. Leave to marinate in fridge for as long as you can – ideally for 4-6 hours but 30 minutes will do.

2.Steam brown or sushi rice then season to taste with a little soy sauce.

3.Place asparagus in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes until bright green and just tender, then drain.

4.Heat a drizzle of oil in a frying pan and cook marinated salmon fillet for about 2 minutes on each side until just cooked through.

5.Spoon rice into bowls, top with flakes of salmon, avocado and asparagus and sprinkle with nori and sesame seeds. Serve with pickled ginger