This salmon poke bowl is fresh, balanced and perfect when you want something nourishing but still full of flavour. Sticky-sweet soy and sriracha salmon is served over brown rice and spinach, then topped with colourful veggies, avocado and sesame for a bowl that’s satisfying without feeling heavy. An easy, feel-good meal that works beautifully for lunch or dinner.
A fresh salmon poke bowl with brown rice, crunchy veggies and a sweet-savoury soy glaze. Light, nourishing and perfect for an easy lunch or dinner.
Ingredients
Salmon
1 salmon fillet
1 teaspoon sriracha
1 teaspoon honey
½ teaspoon minced garlic
1 teaspoon soy sauce
Salad
¼ cup edamame beans
¼ cup corn
¼ cup cucumber, diced
¼ cup carrot, finely sliced
¼ cup avocado
½ cup brown rice
1 cup spinach
½ tablespoon soy sauce
1 teaspoon sesame seeds to serve
1 tablespoon spring onion, finely chopped
Directions
Marinate your salmon in 1 teaspoon honey, ¼ teaspoon minced garlic, 1 teaspoon soy sauce and 1 teaspoon sriracha. Place in the fridge for 15 minutes.
To cook your salmon, heat a non-stick frying pan over medium heat, and cook for around 7-9 minutes.
Place your spinach and brown rice in a bowl and toss through ½ tablespoon soy sauce. Top with your edamame beans, corn, cucumber, carrot, avocado and salmon.
Sprinkle your sesame seeds and spring onion on top to serve.
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