Sweet Chilli Salmon Bowl

100g wild and brown rice, rinsed

2 salmon fillets, skinned and chopped into chunks

2 tbsp Encona Thai Sweet Chilli Sauce

1 tbsp oil

50 g kale, shredded

80 g ready-to-eat edamame beans

5 g fresh coriander, finely chopped

1 red chilli, sliced

Encona Thai Sweet Chilli Sauce, to serve

1) Cook the rice according to packet instructions.

2) Coat the salmon in the Encona Thai Sweet Chilli Sauce. Place a frying pan on a medium heat, add the oil and salmon and fry for 5-6 minutes, turning frequently. Add the kale for the last few minutes of frying. Put aside.

3) To serve, divide the rice between two bowls and top with edamame beans, shredded kale and the salmon. Garnish with a drizzle of Encona Thai Sweet Chilli Sauce, chopped coriander and sliced chilli.