Page 30 - BOL Dec22/Jan23 Holiday Edition

Recipes
Recipes Recipes by Chelsea Brauer

@wickerandfeast
HEALTHY & DELICIOUS

Toasted Sesame Salmon Poke Bowl
(serves 2)
INGREDIENTS METHOD

• 2 small salmon fillets 1. Cook rice as per packaging.
• 2 tbsp sesame seeds 2. Sprinkle sesame seeds on the top
• 0.5 cup uncooked brown rice of the uncooked salmon fillets.
• 1/2 cup broccoli, cut into small 3. Heat a pan over medium heat
florets and spray with olive oil. Cook
• 1 cup frozen edamame salmon as per liking, rotating the
• 1/3 continental cucumber, fillet to golden each side.
sliced 4. Prepare bowl by layered cooked
• 1 cup cherry tomatoes, halved rice, salmon and vegetables. Top
• 1 tbsp soy sauce with soy sauce.

NUTRITION INFORMATION (per serve)
423cal/ 1770kJ | Protein: 32g | Carbohydrate: 48g | Total Fat: 14g (Saturated Fat: 2g)

Summer Mango & Wild Rice Salad
(serves 4)

INGREDIENTS METHOD

• 1.5 cups uncooked wild rice 1. Cook rice as per packaging.
• 1 cup broccoli, cut into 2. Heat a pan over medium heat with
florets olive oil. Cook chicken till golden then
• 1/2 red onion, sliced transfer into a bowl to cool.
• 1 ripe mango, diced 3. Fry off onion and broccoli in pan.
• 400g raw chicken breast, Transfer to bowl to cool.
cubed 4. In a large bowl, combine mixed leaves,
• 2 cups mixed leaves cooked rice, mango, chicken, onion,
• 2 tbsp chilli infused olive oil broccoli and olive oil.
[or regular olive oil]

NUTRITION INFORMATIONInformation (per serve)
375cal/ 1570kJ | Protein: 39g | Carbohydrate: 51g | Total Fat: 7g (Saturated Fat: 0.7g)