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.
- 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 Carrot (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
- 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.
- 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
Doesn’t cooking the miso at this temperature kill the probiotics?
Not all ferments are negated by heat