Chef Bridget Davis

Gluten free | Sugar free | No added fat | Dairy free | Low carb
Serves 1

Why it’s delicious

Attach the word sticky to food and I instantly want to eat it. Nothing could be more true when it comes to this recipe and its absolute juicy sticky tenderness. Simple and delicious this is mono eating at its most tastiest.

Helpful hints and tips

I used an airfryer to cook the salmon but you could also cook the salmon in a oven set at 200C (390F) for 10 minutes.


  • 80-100 g (2.8-3.5 oz) fresh salmon, skin left on.
  • 1 tbsp Bridget’s sticky sauce
  • 220 g (7.7 oz) raw broccoli florets
  • Himalayan salt
  • ½ tsp pure garlic powder
  • 5 fresh mint leaves, very thinly sliced
  • ¼ sheet nori, folded and sliced very thinly
  • Freshly ground black pepper


Cut the salmon into bite sized pieces and place in a small bowl along with the sticky sauce and cover the salmon well with the sauce. Leave the salmon to marinate for 30-60 minutes.

Preheat your air fryer on 160C (320F) or preheat your oven (see details above in helpful hints and tips)

Place the salmon into your air fryer and cook for 6- 7 minutes until golden and just cooked through.

While the salmon cooks, prepare the broccoli by placing the florets into a food processor and blend until it resembles rice. Place the broccoli rice into a bowl and microwave on high for 3 ½ minutes. Add a sprinkle of salt and the garlic powder and stir through.

Serve the warm rice in bowl topped with the salmon and sprinkle over a little more salt and pepper and finish with the chopped mint and nori.

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This recipe is copyright to Chef Bridget Davis.