Baked Salmon Poke Bowls
You Will Need:
Salmon and Marinade:
4 salmon fillets, chopped into cubes
1 tablespoon white miso paste
1 tablespoon honey
1 tablespoon olive oil
Rice:
200g long-grain rice
Vegetable Toppings:
¼ red cabbage, finely sliced
2 spring onions, finely sliced
1 avocado, diced
2 carrots, peeled into ribbons
175g edamame beans, fresh or frozen (defrosted)
Dressing:
1 tablespoon honey
1 teaspoon soy sauce
1 teaspoon fish sauce
1 teaspoon sweet chili sauce
1 teaspoon rice vinegar
2 garlic cloves, crushed
1 tablespoon grated ginger
1 tablespoon olive oil
Optional Garnish:
2 tablespoons garlic aioli
How To Make:
Cook the Rice:
Rinse 200g of long-grain rice under cold water until the water runs clear.
In a saucepan, combine the rice with 400ml of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for 12 minutes.
After 12 minutes, remove from heat and keep the lid on to allow the rice to steam until serving.
Prepare the Salmon:
Preheat your oven to 230°C (fan-forced) and line a baking tray with parchment paper.
In a bowl, mix 1 tablespoon of white miso paste, 1 tablespoon of honey, and 1 tablespoon of olive oil to create the marinade.
Add the cubed salmon to the marinade, tossing to coat evenly.
Arrange the salmon pieces on the prepared baking tray and bake for 10 minutes, until the salmon is cooked through and slightly charred at the edges.
Prepare the Vegetables:
While the salmon is baking, prepare the vegetables:
Finely slice ¼ red cabbage.
Finely slice 2 spring onions.
Dice 1 avocado.
Peel 2 carrots into ribbons using a vegetable peeler.
Ensure 175g of edamame beans are defrosted if using frozen.
Make the Dressing:
In a small bowl, combine:
1 tablespoon honey
1 teaspoon soy sauce
1 teaspoon fish sauce
1 teaspoon sweet chili sauce
1 teaspoon rice vinegar
2 crushed garlic cloves
1 tablespoon grated ginger
1 tablespoon olive oil
Mix well to combine.
Assemble the Poke Bowls:
Fluff the cooked rice with a fork and divide it among serving bowls.
Arrange the prepared vegetables and edamame beans on top of the rice.
Place the baked salmon pieces over the vegetables.
Drizzle the dressing over the assembled bowls.
If desired, add a dollop of garlic aioli on the side.