Most poke bowls call for a raw fish, but cooked pieces of fish go equally well and grab the spicy flavours even better. Salmon is a great source of omega-3 fatty acids to support brain and cognitive function and heart health, reduce inflammation in the body and stabilise appetite too.
Serves: 2
GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 300g salmon fillets, skinned and deboned, sliced into 2cm cubes
- 1 tsp coconut, sesame or extra-virgin olive oil
- 1½ cups cooked brown rice or a brown rice quinoa blend
- 1 cucumber, finely sliced
- 2 carrots, diced
- ½ yellow capsicum, diced
- ½ avocado, peeled and sliced
- 2 spring onions, finely sliced
- 1 tsp sesame seeds
- Lemon wedges, to serve
- Spicy Dressing:
- Pinch chilli flakes
- ¼ cup tamari or gluten-free soy sauce
- 1 tsp sesame oil
- 2 tsp Dijon mustard
- 1 tsp grated ginger
- 3 tsp maple syrup
Method
- In small bowl, whisk together dressing ingredients and set aside.
- Heat frying pan on medium heat, add oil and then salmon pieces and cook for 3 mins, turning throughout.
- Remove from heat, cover and set aside.
- Arrange rice over base of serving bowl, top with salmon, cucumber, carrots, capsicum, avocado and spring onion.
- Sprinkle with sesame seeds, divide dressing between bowls and serve with lemon wedges.
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