Budda Bowl

For the salmon: Pat the salmon fillets dry with paper towel

Season with salt, pepper and fennel seeds.

Heat the oil in a large non-stick pan or skillet over medium-high heat until hot

Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear for 4 minutes until golden

Flip and sear on the opposite side for two minutes.

Flip once more and baste liberally with Nestlé Chili Garlic Salad Dressing, cook for 2 minutes.

Baste the opposite side and sear for another minute.

Remove from the heat and set aside to cool.

For the bowl: Combine the cooked quinoa, Nestlé Chili Garlic Salad Dressing, olive oil and salt and stir well.

Place a serving in each bowl.

Place a serving of carrots and cucumber on top of the quinoa, next to one another.

Place the avocado, bean sprouts and microgreens next to the cucumber and carrots.

Combine the cabbage and spinach with the Nestlé Chili Garlic Salad Dressing in a small bowl and stir to cover the vegetables.

Place a serving in each bowl and top with the seared salmon.