(Serves 2)

120g short-grain brown rice

2 tbsp olive oil

2 salmon fillets (150g each)

medium head of broccoli, cut into florets

2 handfuls of baby spinach

1 ripe avocado, peeled and stoned

50g frozen edamame beans, defrosted and shelled

½ lemon, juice only


1 heaped tsp miso paste

2tbsp tamari

1 tbsp sesame seeds, to serve


Boil the rice for 30–35 minutes until the water is absorbed or as per instructions on the packet. Meanwhile, heat the olive oil in a pan until moderately hot. Add the salmon fillets, skin side down, and cook for 2–3 minutes until lightly browned. Turn them over, reduce the heat to moderate and continue cooking for a further 6–7 minutes until the salmon is just cooked through. Remove from the pan immediately to avoid overcooking.

Boil or lightly steam the broccoli florets for about 5 minutes until al dente. Drain and refresh under cold water. Place a handful of spinach in each of the two bowls. Divide the rice, salmon, avocado, edamame beans and broccoli between them.

To make the dressing, dissolve the miso paste in a little warm water, add the tamari and mix.

Drizzle the lemon juice and miso dressing over the salmon. Finish with a scattering of sesame seeds and serve.

TIP: For a veggie twist, simply remove the salmon and add an extra edamame to increase protein.

For more recipes like this one, check out Kate O’Brien’s new book GLOW: Your Complete Four-Week Guide to Healthy, Radiant Skin with 60 Skin Nourishing Recipes 

Published by Gill Books priced €19.99.