Miso Salmon Poke Bowl

Serves: 4

Cook time: 30 minutes

Poke bowls are fun to make, full of healthy ingredients, and bursting with flavour. Simply set out the toppings and let the family construct their own bowl.

Ingredients

• 4 salmon fillets or 450g
• 1 tb olive oil
• 4 cups cooked brown rice or quinoa
• 4 dried seaweed (nori) rectangles, cut into thin strips
• 1 avocado, peeled, destoned and mashed
• 1 handful coriander, finely chopped
• 1 cucumber, peeled into thin strips
• 1 lime, juiced
• 1 tb black sesame seeds.

Miso dressing

• 1 tb white or yellow miso paste
• 2 tb mirin
• 1 tb honey
• ½ tsp grated fresh ginger

Method:

Step 1:  To prepare the miso dressing, place all miso ingredients in a mixing bowl and whisk until well-combined.  Set a side.

Step 2:  Pre-heat the oven to 180C. Place salmon fillets skin side facing down on a baking tray lined with baking paper. With a pastry brush, gently paste the miso dressing onto the salmon, drizzle with one tablespoon of oil and bake in the oven for 20-minutes or until salmon in cooked to your liking.

Step 3:  Remove the salmon from the oven and gently flake into pieces, removing the skin.

Step 4:  To prepare the poke bowl, add 1 cup of cooked rice or quinoa, top with salmon pieces, 1-2 tb mashed avocado, cucumber strips and nori. Garnish with black sesame seeds and freshly squeeze of lime.

Nutrition information.

Per serve with tortilla: 2823kJ; 31g protein; 67g carbs (7g sugar); 30g fat (5.8g sat fat); 5.2g fibre, 247mg sodium.