Teriyaki Salmon Poke Bowls

Packed with omega-3 fatty acids, vitamins and minerals to heal and nourish your body, it’s the perfect feel-good recipe to whip up in minutes and keep you powering on throughout the day.  

With a whopping 35g of protein per serve it packs a muscle-building punch, and is full of immune support goodness such as ginger, lemon, and veggies. For an added antioxidant bonus, you can also top it off with coriander.

Serves: 2

Nutritional Info:

Cals: 304.7 P: 35.5g F: 21.5g C: 49.4g

Ingredients:

230g boneless salmon (raw weight)

1 tsp (5mL) extra virgin olive oil

1.5 cups (250g) cooked brown rice, cooked as per packet instructions

⅓ cup (65g) edamame beans, cooked

¾ cup loosely packed (70g) carrot, grated

2 medium (45g) radish, thinly sliced

1 cup (75g) red cabbage, thinly shredded

1 tbls (15mL) apple cider vinegar

Pinch salt

Teriyaki marinade:

2 tbls (30mL) tamari (alternatively use soy sauce)

1 tbls (15mL) rice wine vinegar

1 tbls (15mL) sugar free maple syrup

¼ tsp fresh minced ginger

Sriracha dressing:

1 tbls (22g) Sriracha sauce

1 tbls (18g) high-protein low fat yogurt (e.g. Chobani)

½ tbls (approx. ¼) lemon, juice

Method:

1. Dice salmon into 2-3cm cubes. Mix teriyaki marinade ingredients together in a mixing bowl. Add salmon, toss to coat, cover and refrigerate for 2+ hours or overnight. 

2. Cook brown rice as per packet instructions either via stovetop or in a rice cooker. Set aside.

3. Grate carrot, thinly slice radish and set aside. Thinly shred cabbage and place in a bowl. Add a pinch of salt and apple cider vinegar and combine well. Set aside. Mix sriracha dressing ingredients together in a small bowl.

4. Heat oil over medium-high heat in a non-stick pan. Add salmon and excess marinade and cook, stirring occasionally, for 8 minutes or until salmon is cooked through and marinade is caramelised. Remove from the heat.

5. Divide brown rice into 2 bowls, top each bowl with half the teriyaki salmon. Divide edamame, carrot, cabbage and radish between both bowls. Drizzle sriracha dressing over the top.

Top tip: You can buy edamame (in shells or already shelled) frozen from supermarkets. Cook by boiling in water for 5 minutes. Allow to cool or run under cold water before squeezing out soybeans (if shelled).