A go-to mid-week dinner that’s simple, healthy and quick. These salmon poke bowls are perfect to prep ahead- just cook some rice, load up your favourite veggies and marinate the salmon in ginger, soy and sweet chilli for a fresh, flavour-packed meal that always hits the spot.
Salmon Poke Bowls
Rated 5.0 stars by 1 users
Category
Seafood
Cuisine
Asian
Servings
2
Prep Time
15 minutes
Cook Time
20 minutes
An easy, healthy dinner that’s perfect for busy weeknights. These salmon poke bowls are great to prep ahead- simply cook your rice, add your favourite veggies and marinate the salmon in a delicious mix of ginger, soy and sweet chilli. Fresh, balanced and ready in no time.
Ingredients
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X2 Salmon Fillets
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2 tablespoons soy sauce
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½ tablespoon freshly grated ginger
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1 tablespoon sweet chilli sauce
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2 tablespoons chopped spring onion
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2 cups cooked rice
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2 cups fresh baby spinach (optional)
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½ cup edamame beans
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½ cup corn
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1 cucumber, sliced
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½-1 avocado, diced
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1 carrot, grated
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*optional: roasted pumpkin/ sweet potato
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2 tablespoons soy sauce
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1 teaspoon sesame oil
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1 teaspoon freshly grated ginger
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Chopped spring onion
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Sesame seeds
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Sriracha/ Kewpie mayo
Salmon
Bowls
Dressing
To serve
Directions
Place the salmon in a bowl and marinate with soy sauce, ginger, sweet chilli sauce and spring onions. Cover and refrigerate for at least 15 minutes.
Preheat oven to 180 degrees Celsius, and place salmon on a baking tray and cook for 10-15 minutes, or until cooked through.
In a small bowl, mix together the soy sauce, ginger and sesame oil. Set aside.
Divide the cooked rice between two bowls (add spinach if using). Top with your prepared vegetables, cooked salmon, sesame seeds and extra spring onions.
Spoon over the dressing and enjoy.
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