Baby Leaf Salad, Scottish Salmon, Sticky Rice, Edamame Beans, Ginger, Carrots, Chive, Sesame Seeds, Oil and Salt.
Optional Home-Made Pesto Sauce: Fresh Basil Leaves, Pine Nuts, Oil, Salt, Spelt Bread Crumbs.
How to cook it:
In a pan drizzle some oil and add the fresh salmon, sesame seeds and ginger. Cook the sticky rice and serve adding some chives and sesame seeds on top. On the plate add baby salad leaves, thinly sliced carrots and edamame beans. Add the salmon once thoroughly cooked.
Optional Home-Made Pesto Sauce: Add fresh basil, pine nuts, extra virgin olive oil, salt and spelt breadcrumbs to a bowl and blend.
A special thank you to Dan for sharing this lunch idea.