Salmon Poke Bowl
Super healthy, super tasty and super cool!
- 100g mixed brown and wild rice (or plain white rice)
- 100g frozen soya (edamame) beans
- 2 x 125g skinless salmon fillets
- 25g baby spinach leaves
- ½ cucumber, thinly sliced lengthways using a vegetable peeler (discard the seeds in the middle)
- 1 large carrot, peeled and thinly sliced lengthways using a vegetable peeler
- 1 small avocado, stoned, peeled and sliced
- 6 radishes, thinly sliced
- 4 spring onions, trimmed and thinly sliced
- 1 tbsp sesame seeds
- 2 tbsp dark soy sauce
- 1 tbsp runny honey
- 1 tbsp fresh lime juice
- 1 small garlic clove, peeled and crushed
- 15g fresh root ginger, peeled and finely grated (you’ll need 1 tbsp ginger puree)
- 1 tbsp sesame oil
- 1 tbsp sunflower oil
Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!
STEPS
SERVES 2
Preheat the oven to 200C/fan oven 180C/Gas 6. Half fill a medium pan with water and bring to the boil. Add the rice, stir and cook for about 20 minutes or until tender, stirring occasionally.
Put the soya beans in a heatproof bowl and cover with just-boiled water. Stand for 5 minutes, then stir and drain in a sieve. Rinse under cold water. Drain and set aside.
To make the dressing, put the soy sauce, honey, lime juice and garlic and ginger in a small bowl and whisk until combined. Add the sesame and sunflower oils and whisk again until slightly thickened.
Line a small baking tray with foil. Place the salmon on the baking tray. Pour a tablespoon of the dressing into a small bowl and brush over the salmon. Sprinkle with the sesame seeds. Bake for 10-12 minutes, or until just cooked and lightly browned.
Carefully drain the rice and rinse in a sieve under running water until cold. Divide the rice, baby spinach, cucumber, carrot, avocado and radishes between two deep bowls. Break the salmon into chunks with a fork and place on top. Sprinkle with the spring onions.
Drizzle the remaining dressing over the salad and serve.