Recipes

Salmon Poke Bowls

Name: Salmon Poke Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Dinner
Ingredients: 2 tablespoons honey; 1 tablespoon white miso paste; 1 tablespoon olive oil; 4 salmon fillets, chopped into cubes (approximately 1lb/500g); 1 cup long-grain rice; 2 carrots, peeled into strips; 1⁄2 red cabbage, finely sliced; 2 scallions (spring onions), finely sliced; 1 avocado, flesh removed and chopped; 2 tablespoons garlic aioli; 2 tablespoons honey; 1 teaspoon soy sauce; 2 teaspoons fish sauce; 1 tablespoon olive oil; 1 teaspoon sweet chill jam; 1 teaspoon rice vinegar; 2 garlic cloves, crushed; 1-inch piece of ginger, grated (or use 2 teaspoons of ginger paste)

Asian

Dinner

4 servings

servings

15 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

2 tablespoons honey

1 tablespoon white miso paste

1 tablespoon olive oil

4 salmon fillets, chopped into cubes (approximately 1lb/500g)

1 cup long-grain rice

2 carrots, peeled into strips

1⁄2 red cabbage, finely sliced

2 scallions (spring onions), finely sliced

1 avocado, flesh removed and chopped

2 tablespoons garlic aioli

2 tablespoons honey

1 teaspoon soy sauce

2 teaspoons fish sauce

1 tablespoon olive oil

1 teaspoon sweet chill jam

1 teaspoon rice vinegar

2 garlic cloves, crushed

1-inch piece of ginger, grated (or use 2 teaspoons of ginger paste)

Directions

Cook the rice

Add 1 cup of long-grain rice and 1 2/3 cups cold water to a small pot you have a lid for. Place the pot over medium-high heat, and when the water starts to foam up, pop the lid on and turn the heat right down. Leave the rice to cook for 12 minutes, then remove from the heat and keep the lid on until you’re ready to serve.

Prepare the salmon

While the rice cooks, heat your oven to 445F/230C fan and line an oven tray with parchment paper. In a small bowl, mix 2 tablespoons of honey, 1 tablespoon of white miso paste and 1 tablespoon of olive oil. Arrange the diced salmon on the prepared oven tray, then pour the marinade all over the salmon. Toss the salmon through the marinade, then transfer to the oven for 10 minutes. You want the salmon to look paler in colour, with some charring around the edges after this time.

Mix the dressing

Add 2 tablespoons of honey, 1 teaspoon of soy sauce, 2 teaspoons of fish sauce, 1 tablespoon of olive oil, 1 teaspoon of sweet chilli jam, 1 teaspoon of rice vinegar, 2 crushed garlic cloves and the grated ginger to a small bowl (or a jar you have a lid for). Use a fork to mix very well to combine (or pop the lid on your jar and shake well).

Arrange your bowls.

Remove the lid from your rice pot and fluff up the grains with a fork. Divide the rice between bowls. Arrange your prepped crunchy veggies on top of the rice, then divide the salmon pieces on top. Finish with a very good drizzle of the honey dressing and a dollop of aioli.

Nutrition

Serving Size

350g

Calories

599

Total Fat

21.5g

Saturated Fat

3.1g

Unsaturated Fat

12/8g

Trans Fat

Cholesterol

60.6mg

Sodium

476.6mg

Total Carbohydrate

72.4g

Dietary Fiber

Total Sugars

24.7g

Protein

33.5g