This vibrant honey soy salmon poke bowl captures the heart of the Mediterranean way of eating, simple, fresh ingredients, an abundance of colourful plant foods, and a generous dose of nourishing healthy fats.
With caramelised salmon, creamy avocado, fresh veggies, and brown rice, it makes a balanced meal whilst bringing together a spectrum of textures and flavours!
A beautiful reminder that eating well doesn’t need to be complicated. Just real food, bright colours, and flavours that come together effortlessly, perfect for a quick easy lunch or weeknight meal in the warmer weather.
- Serves
- 2
- Prep
- 10 minutes
- Cook
- 15 to 20 minutes
Ingredients
- 300g salmon fillet (wild-caught)
Glaze
- 1 Tbsp raw natural honey
- 1 Tbsp salt reduced soy sauce
- 1 Tbsp lime juice
To serve
- 250g cooked brown rice
- 1 cup edamame beans, cooked
- 1 avocado, sliced
- ¼ red cabbage, sliced
- 1 small cucumber, diced
- 1 small carrot, shredded
- 1 spring onion, sliced
- 1 Tbsp sesame seeds
- Small drizzle 50% less fat Kewpie mayo
- 2 large sheets seaweed, chopped into squares
Method
Pre-heat oven to 200° fan grill.
Whisk glaze ingredients together and then brush over the salmon, put it under the grill for 6 minutes then brush over any remaining glaze and sprinkle over sesame seeds.
Put the salmon back under the grill for another 6 to 8 minutes until cooked through.
Slice salmon into cubes and serve on top of hot rice with edamame beans, avocado, red cabbage, spring onion, sesame seeds, seaweed and top with mayo, sprinkle of sesame seeds and extra lime juice. Enjoy!
Notes
Could add some fresh mango cubes or any other veggies! If you enjoy the crunch you may like to add some shallots on top too!
