Salmon and Rice Bowl

Ingredients

• 150gm fresh salmon, cut into 7cm cubes
• 250gm brown rice, cooked
• 4 stalks asparagus, cut into 7cm lengths
• 6 marinated kalamata olives, quartered lengthwise
• 2 truss cherry tomatoes, quartered
• 1 thick slice red onion, chopped
• splash white balsamic vinegar
• olive oil spray
• black pepper

Method

1. Sauté asparagus stalks in a spary of olive oil ovetr low-medium heat, enough to just barely cook them. Set aside.
2. In the same pan, gently cook salmon cubes over low heat, just enough to colour them slightly.
3. Put warm rice into bowl, top with olives, tomatoes, onion, asparagus, and finally salmon.
4. Give it a splash of vinegar and a spray of olive oil. Grind some pepper over, and serve.