Teriyaki Salmon and Brown Rice Recovery Bowl - The Triathlete

Ingredients

• 2 salmon fillets (approximately 130g each)
• 200g brown rice (dry weight)
• 3 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 1 garlic clove, minced
• Steamed broccoli and frozen edamame to serve
• Sesame seeds and spring onion to garnish