Teriyaki Salmon Poke Bowl

CategoryDairy Free, Dinner, Fish, Gluten Fee, Lunch, Olive Oil, Tofu, Vegetables, Vegetarian, Wholegrains

Yields2 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

Here is a meal that you can’t help smiling at! When we say eat the rainbow this is what we’re talking about! Even though this meal has a Japanese theme to it it’s full of whole foods and healthy fats that your gut will love.

1 cup brown rice

2 salmon fillets (with or without skin) or tofu or any other lean protein

½ cup edamame beans

1 cup snow peas, thinly sliced

2 carrots, finely grated

1 cup purple cabbage, finely shredded

½ cup coriander

black sesame seeds

pickled ginger

teriyaki dressing (see recipe)

Teriyaki dressing

¼ cup teriyaki marinade

1 tsp sesame oil

1 tsp rice wine vinegar

Mix ingredients for teriyaki dressing in a mug with a fork and then pour over salmon and leave to marinate for about 15minutes.

Cook brown rice as per packet instructions (I like to use the rice cooker).

Chop all vegetables as suggested above and defrost edamame by soaking them in boiling hot water for 2 minutes.

Cook salmon in a fry pan on medium heat for 4-5 mins each side. OR bake in the oven for 15mins at 180 degrees.

Get out two bowls and layer each with brown rice then arrange veggies as you like alternating the colours, leaving a section for the salmon once it’s cooked and place ginger and coriander in the middle and sprinkle with black sesame seeds.

V - substitute salmon for tofu, DF, LF and GF.

Take the Mediterranean Diet Score Quiz to get some Cool Insights into your Daily Diet!

Teriyaki Salmon Poke Bowl

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