Miso Salmon Poke Bowl
Everyone loves a poke bowl (pronounced “pokey”) and I have made this with omega-3 rich miso salmon, yummy fresh veggies and edamame! Better than a boring sandwich for packed lunch and easily prepped in advance, let your kids pick their own veggies and see if they can get all the colours of the rainbow in.
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Miso Salmon Poké Bowl
Ingredients
- 4 Salmon fillets (wild or organic if you can)
- 2 tbsp White miso paste
- 2 tbsp Tamari Sauce (or soya sauce)
- 2 tbsp Honey (or maple syrup)
- 2 cloves Garlic (minced)
- 200 g Brown Rice
- 1 Carrots (grated)
- 200 g Edamame Beans (frozen is fine)
- 1 Mango (cubed)
- 1 Avocado (sliced)
- 200 g Sweetcorn (frozen is fine)
- 200 g Tender Stem Broccoli
- 1 Romaine Pepper (sliced)
- 4 Radishes (thinly sliced)
- 4 tsp Sesame seeds
Instructions
- Pre-heat the oven to 180C. Rinse and cook the rice as per instructions and set aside.
- Place the salmon fillets into a dish lined with parchment or baking paper (this will save on washing up later!)
- In a small bowl, whisk together the miso paste, honey, Tamari and garlic and then brush ¾ of the mixture over the fillets.
- Put the salmon in the oven and check on it after 10 minutes, it may take longer to cook through if it is a thick piece.
- Whilst the salmon is cooking boil or steam the corn, edamame beans and the broccoli and set them aside.
- Slice the mango, pepper, radishes and grate the carrot if you haven’t already.
- In a small bowl or lunch box build the poké bowl by layering in the rice followed by ¼ of each of the other ingredients.
- Finally add the salmon, drizzle the remaining sauce over the rice and sprinkle over some sesame seeds.
Notes
- Everything can be prepped the day before and kept in airtight containers in the fridge, making it super quick to knock together a packed lunch or supper.
- For vegan or vegetarian, any vegetables, beans, nuts or protein can be used to make a poké bowl, and use maple syrup instead of honey.
- Perhaps try eggs or leftover roast chicken and add in some kidney beans, black beans or chickpeas for extra fuel.
- Gluten-free use Tamari soya sauce
- Soya-free use Coconut aminos and use kidney beans instead of edamame
Tried this recipe?Let everyone know how it was!
Doesn’t cooking the miso at this temperature kill the probiotics?
Not all ferments are negated by heat