Solve your weeknight dinner dilemmas with this quick and easy salmon and rice bowl topped with pickled cabbage, avocado, cucumber and watercress.
1 1/2 cups finely shredded red cabbage
2 tablespoons rice wine vinegar
1/4 teaspoon salt
2 cups frozen edamame
100g sugar snaps peas, trimmed
100g snow peas, trimmed, halved
1 tablespoon peanut oil
460g packet Coles salmon fillets with skin on, cut into 2cm pieces
1 teaspoon sesame seeds
2 tablespoons honey
450g packet microwave brown rice
1/2 cup whole-egg mayonnaise
1 cup watercress sprigs
1 avocado, thinly sliced
1 Lebanese cucumber, peeled into ribbons
Place cabbage, vinegar and salt in a bowl. Toss to combine. Set aside for 15 minutes.
Cook edamame according to packet instructions. Drain. Rinse under cold water. Drain. Remove beans from pods. Place sugar snaps and snow peas in a heatproof bowl. Cover with boiling water. Stand 2 minutes. Drain. Split open sugar snaps. Halve snow peas lengthways.
Meanwhile, heat oil in a large frying pan over high heat. Add salmon. Cook, turning occasionally, for 3 minutes or until salmon is browned. Stir in sesame seeds. Drizzle with honey.
Cook rice according to packet instructions. Drain cabbage, reserving 1 tablespoon pickling liquid. Combine pickling liquid and mayonnaise in a bowl. Divide rice among serving bowls. Top with salmon, pickled cabbage, vegetables, watercress, avocado and cucumber. Drizzle with mayonnaise mixture.