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Ingredients

1/4 (about 480g) red cabbage, core trimmed
3 carrots, peeled
4 (about 160g each) skinless salmon fillets
1 small lime, juiced
1 tablespoon honey
2 x 250g pkts microwave brown basmati & wild rice, cooked
250g pkt baby cucumbers, halved
Chopped roasted salted peanuts, to serve
Micro herbs, to serve

For the Thai pesto

1 bunch fresh coriander, chopped
40g (1/4 cup) roasted salted peanuts
2 green shallots, coarsely chopped
1 green chilli, coarsely chopped
1 large lime, rind finely grated, juiced
2 tbs melted coconut oil
1 garlic clove, chopped

Method

Step 1 For the Thai pesto, process all the ingredients in a food processor until just combined. Season.
Step 2 Finely slice the cabbage and transfer to a bowl. Grate the carrots and transfer to a separate bowl.
Step 3 Heat a large frying pan over medium-high heat. Spray with oil. Season the salmon. Cook, turning, for 5 minutes. Add the lime juice and honey. Simmer for 1 minute, until liquid is reduced slightly and the salmon is just cooked.
Step 4 Divide rice among bowls. Top with cabbage, carrot, cucumber, salmon, pan juices and pesto. Sprinkle with peanuts and micro coriander.

Thai pesto and salmon power bowl

How to make Thai pesto and salmon power bowl

Ingredients

For the Thai pesto

Method