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 marinade (see recipe)
Dressing
 ¼ cup teriyaki marinade
 1 tsp sesame oil
 1 tsp rice wine vinegar

1

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

2

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

3

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

4

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.

5

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.




Ingredients

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 marinade (see recipe)
Dressing
 ¼ cup teriyaki marinade
 1 tsp sesame oil
 1 tsp rice wine vinegar

Directions

1

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

2

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

3

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

4

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.

5

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.
Teriyaki Salmon Poke Bowl

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