Zesty Salmon Buddha Bowl

Although I’m not the biggest fish eater, I enjoy eating salmon occasionally – it has to be a chunky, juicy fillet served with plenty of flavour and different elements to the dish. That’s why I was excited to partner up with The Saucy Fish Co. to feature their hero product, Salmon with Chilli, Lime and Ginger Dressing this month. The product is gluten-free, cooks from frozen and super easy to make so this sounded ideal for a busy but healthy midweek meal in between work and baby duties!

I love building Buddha Bowls, combining protein with grains or other carb sources, loads of veggies and a drizzle of sauce which has to be packed with flavour. As the salmon already comes with a handy sachet of Lime, Ginger and Chilli Dressing, I thought I’d add some almond butter and tamari to add some extra richness to complete this filling, colourful bowl of goodness. This serves two people but it also makes a great lunch served cold the next day if you have a portion leftover. You could use cooked rice or quinoa instead of the noodles, totally your choice – personalise it to your taste. Enjoy! 🙂


  • 1 x pack The Saucy Fish Co. Salmon with Chilli, Lime & Ginger Dressing
  • 2 x blocks rice noodles (can be brown/wholegrain)
  • 1 broccoli head, cut into florets
  • Zest & juice of 1 lime
  • 1 teaspoon sesame oil
  • 1 clove garlic, crushed
  • 150g mushrooms, sliced
  • 1 bag beansprouts
  • 2 tablespoons tamari (or soy sauce)
  • Large handful of spinach
  • 4 spring onions, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon almond butter
  • Hemp seeds or sesame seeds, to garnish

Get making!

  1. First cook the salmon in the oven according to the instructions on the box.
  2. Meanwhile cook the rice noodles then keep warm and set aside once ready.
  3. Steam the broccoli until tender then place in a bowl and with the drained noodles and mix in the lime zest and juice. Set aside.
  4. Heat the sesame oil in a non-stick pan and cook the garlic for a few minutes. Add the mushrooms and 1 tbsp of the tamari and cook for 5 minutes. Add the beansprouts and spinach and cook for a few more minutes to wilt and heat through.
  5. Place the sauce in a pan along with the other 1 tbsp tamari and almond butter and simmer for a couple of minutes.
  6. Now time to arrange everything! Grab two large bowls and start with the noodles then top with the broccoli. Next to it, spoon over the mushroom mixture then top with a salmon fillet. Drizzle over the Chilli, Lime & Ginger Dressing, scatter over the spring onions, parsley and hemp/sesame seeds. Now enjoy!