Name: Poke salmon bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon soy sauce; 2 tablespoon rice wine vinegar; 2 tablespoon extra virgin olive oil; 2 teaspoon sesame oil; 1 teaspoon honey; 1 garlic clove, crushed; 400 gram salmon fillets, cubed; 4 cup shredded wombok (Chinese cabbage); 1 avocado, seeded, sliced; 1 mango, seeded, thinly sliced; 1/2 cup frozen shelled edamame beans; 1 sheet nori; 1 teaspoon sesame seeds, roughly crushed; pickled pink ginger to serve

Poke salmon bowls

Keen to cut down on those carbs? Try this delicious poke salmon bowl recipe. Packed with tonnes of healthy goodies like avocado, edamame, mango and of course, salmon - this bowl is a winner

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

This recipe first appeared in Woman’s Day.

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Ingredients

2 tablespoon soy sauce

2 tablespoon rice wine vinegar

2 tablespoon extra virgin olive oil

2 teaspoon sesame oil

1 teaspoon honey

1 garlic clove, crushed

400 gram salmon fillets, cubed

4 cup shredded wombok (Chinese cabbage)

1 avocado, seeded, sliced

1 mango, seeded, thinly sliced

1/2 cup frozen shelled edamame beans

1 sheet nori

1 teaspoon sesame seeds, roughly crushed

pickled pink ginger to serve

Method

1.In a jug, combine soy, vinegar, olive oil, half the sesame oil, honey and garlic. Season with black pepper. Pour 1 tablespoon over salmon in a shallow dish, reserving remainder for dressing.

2.Divide wombok, avocado, mango and edamame among four bowls.

3.Using scissors, cut nori sheet into 5cm triangles and brush lightly with remaining sesame oil. Heat a large frying pan on high. Toast nori for 1-2 minutes each side until crisp. Remove from pan and sprinkle with seeds.

4.Using same pan, sear salmon for 2 minutes, turning on all sides until lightly golden.

5.Divide salmon among bowls. Drizzle with remaining dressing. Top with nori chips and pickled ginger to serve.

Jennene Plummer