Salmon Buddha Bowl with Maple Satay Sauce

Maple satay sauce

• 200ml coconut milk
• 4tbsp Amber maple syrup
• 4tbsp smooth peanut butter
• 2tbsp dark soy sauce
• 2tbsp lime juice
• 1/4tsp curry powder
• 1/4tsp chili powder

Garnish

• 4 Salmon fillets
• 1 bag Pea shoots
• 1 Can Black beans
• 200g Cooked Basmati rice
• 12 Sliced Radishes
• 2 Carrots
• 1 jar pickled Cabbage
• 12 Cooked asparagus
• 1 chopped spring onion
• 1tbsp toasted sesame seeds (black and white)
• 1tbsp fresh chopped coriander

1. Mix the lime juice, coconut milk, maple syrup, soy sauce, curry powder, chili powder and peanut butter in a small saucepan.
2. Heat gently for 5 mins stirring continually, until combined.

1. Cook the salmon fillets in a pan with olive oil, salt and pepper.
2. Arrange the prep vegetables in bowls over the rice. You can keep the veggies separate or mix them together, your choice.
3. Put the cooked salmon fillet in the middle of the vegetables.
4. Add the maple satay sauce then sprinkle the chopped spring onion, coriander and toasted sesame seeds.