It has been ridiculously hot and humid in Melbourne over the last week and if I am completely honest, I really haven’t been bothered cooking.  So meals this week have been super quick, either fish, steak, schnitzels and lots of salad.

Dinner last night was my MISO GLAZED SALMON recipe that i have on high rotation as it works as left overs the next day.  I turned this into a poke bowl with lots of the vegetables and salad ingredients I had in the fridge.  I drizzled some kewpie mayo over the fish and dinner was done.  This made 2 serves

INGREDIENTS

I avocado diced
4 spring onions sliced
1/2 cup pre cooked brown rice , but you can also use quinoa, white rice or any grain you have cooked.
1 lebanese cucumber sliced
4 pieces of salmon, skin removed

Miso Salmon (recipe link above)

2 cups of kale salad mix

METHOD

Place all ingredients into a bowl and add in the cooked miso salmon.  Drizzle over the kewpie mayo and serve.

LEFTOVER IDEADS FOR LEFTOVER SALMON – ZUCCHINI, CHILLI, CHIVE AND GOATS CHEESE FRITTATA WITH FLAKED MISO SALMON