Baked Salmon Poke Bowls

Name: Baked Salmon Poke Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 0.25 Red Cabbage, finely sliced; 2 Spring Onions, finely sliced; 1 Avocado, flesh removed and chopped; 1 tsp Fish Sauce; 2 Garlic Cloves, crushed; 2 tbsp Garlic Aioli; 2 tbsp Honey; 2 tbsp Olive Oil; 1 tbsp White Miso Paste; 4 Salmon Fillets, chopped into cubes; 2 Carrots, peeled into ribbons; 1 tsp Sweet Chill Sauce; 1 tsp Rice Vinegar; 1 tbsp Ginger, grated (or use ginger paste); 175g Edamame Beans, fresh or frozen, defrosted; 200g Long Grain Rice; 1 tsp Soy Sauce

by Dished by Kate

Pescatarian

Fish

Gluten Free

4.6

15m prep time

30m total time

Easy level

17 ingredients

Baked Salmon Poke Bowls recipe by Dished by Kate

You can’t go wrong with these GORGEOUSLY colourful and flavour-packed poke bowls, loaded with honey miso baked salmon, crunchy veggies and a zingy sweet sour dressing. A perfect family-friendly fakeaway idea for busy weeknights. It takes about 30 minutes all up to make and is as easy as popping some rice on to cook (or use microwave rice to save even more time), tossing your salmon with the marinade and then prepping your toppings while it cooks.

Method

Based on 4 servings, adjust as needed.

Step 1

Add your rice and double the amount of water (relative to the amount of rice you use) to a small saucepan you have a lid for. Place the pot over medium-high heat, and when the water starts to foam up, pop the lid on and turn the heat right down. Leave the rice to cook for 12 minutes, then remove from the heat and keep the lid on until you’re ready to serve.

Step 2

While the rice cooks, heat your oven to 230°C fan and line an oven tray with baking paper. Slice your salmon into bite-sized cubes. In a small bowl, mix half of the honey, white miso paste and half of the olive oil. Arrange the diced salmon on the prepared oven tray, then pour the marinade all over. Toss the salmon through the marinade, then transfer to the oven for 10 minutes. You want the salmon to look paler in colour, with some charring around the edges after this time.

Step 3

Peel your carrots and discard the skins, then peel the carrots into ribbons. Finely slice your red cabbage and spring onions, then dice your avocado. Set aside.

Step 4

Add all the remaining honey, soy sauce, fish sauce, sweet chilli sauce, rice vinegar, crushed garlic, grated ginger and the remaining olive oil for the dressing to a small bowl and mix well to combine.

Step 5

Remove the lid from your rice pot and fluff up the grains with a fork. Divide the rice between bowls. Arrange your prepped veggies on top of the rice, plus the edamame beans, then divide the salmon pieces on top. Finish with a good drizzle of the dressing and a dollop of aioli.

Ingredients
Based on 4 servings

0.25 Red Cabbage, finely sliced 1 x Sainsbury's Red Cabbage Each
2 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
1 Avocado, flesh removed and chopped 1 x Sainsbury's Large Ripe & Ready Avocado
1 tsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml
2 Garlic Cloves, crushed 1 x Sainsbury's Garlic
2 tbsp Garlic Aioli 1 x Sainsbury's Garlic Mayonnaise 280ml
2 tbsp Honey 1 x Stamford Street Co. Clear Honey 340g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
1 tbsp White Miso Paste 1 x Sainsbury's Miso Paste, Inspired to Cook 100g
4 Salmon Fillets, chopped into cubes 2 x Sainsbury's 2 Skinless Scottish Salmon Fillets 220g
2 Carrots, peeled into ribbons 2 x Sainsbury's Loose Carrots
1 tsp Sweet Chill Sauce 1 x Sainsbury's Sweet Chilli Sauce 330g
1 tsp Rice Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
1 tbsp Ginger, grated (or use ginger paste) 1 x Sainsbury's Ginger 100g
175g Edamame Beans, fresh or frozen, defrosted 1 x Sainsbury's Edamame Beans 175g
200g Long Grain Rice 1 x Sainsbury's Easy Cook Long Grain White Rice 500g
1 tsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml