Poke bowls are traditionally made with raw fish, but we’re doing it a little differently by baking the salmon in a delicious sriracha marinade until slightly charred – served with roasted broccoli, cabbage, avocado and a spicy dressing.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Make the spicy sriracha marinade for the salmon (store in an airtight jar in the fridge).
Ingredients:
- ¼ cup tamari
- 2 Tbsp honey
- 1 Tbsp sriracha sauce
- 1 Tbsp ginger (grated)
- 3 garlic cloves (crushed)
Method:
- Add all the ingredients to a jar or container shake well to combine.
Make the spicy tamari dressing (store in an airtight jar in the fridge).
Ingredients:
- 2 Tbsp olive oil
- 2 Tbsp tamari
- 2 Tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 tsp sugar
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
- 1 red chilli (finely diced)
Method:
- Add all the ingredients to a jar or container shake well to combine.
Tips
Tips
- Sesame oil brings a big dose of flavour and a little goes a long way. It has a low smoke point which means at high heat, the oil can spoil, that’s why we like to use it in dressings and to drizzle over dishes after cooking.
- We have served each element separately however, you could also toss all the ingredients together and then top with the salmon and avocado – so every mouthful has a bit of everything.
- Feel free to get creative with your toppings – check out ‘optional toppings’ for some suggestions.
Shortcuts
Vegetables
- You could make a slaw using a variety of cabbages and carrots.
- For a lighter option omit the rice and increase your veggies.
Protein
- Swap salmon for chicken thighs or tofu, using the same marinade. Note cooking time will vary.
Ingredients
Spicy Sriracha salmon
- ¼ cup tamari
- 2 Tbsp honey
- 1 Tbsp sriracha sauce
- 1 Tbsp ginger (grated)
- 3 garlic cloves (crushed)
- 500-600g salmon (skin removed and cut into bite-size pieces)
“Bowl”
- 1 broccoli (cut into small bite-size pieces)
- Olive oil
- Sesame oil
- Salt
- 1 cup jasmine rice
- ½ green cabbage (finely sliced)
- 1 avocado (sliced)
- 1 Tbsp sesame seeds (toasted)
Spicy Tamari Dressing
- 2 Tbsp olive oil
- 2 Tbsp tamari
- 2 Tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 tsp coconut sugar/brown sugar
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
- 1 red chilli (finely diced)
Optional toppings
- Red onion or spring onion (finely sliced)
- Wasabi mayo or kewpie mayo
- Crispy shallots
- Pickled ginger
- Nori sheets
Method
- Start by preheating the oven to 200 degrees celsius, fan bake.
- In a medium bowl, add the tamari, honey, sriracha, ginger and garlic; mix well to combine. Add the salmon and marinate while the broccoli is roasting.
- Place cut broccoli onto a large baking tray, drizzle with olive oil and season with salt. Roast for 20 minutes, or until charred and tender. Once cooked, remove from the oven and drizzle with a little sesame oil.
- Add the salmon to a lined baking tray, cook for 15-20 minutes until golden brown, caramelised and cooked through.
- Meanwhile, cook rice as per packet instructions (we like to use the absorption method).
- To make the dressing, add all of the dressing ingredients to a jar and shake well to combine and dissolve the sugar; set aside.
- Add portion of rice, cabbage, broccoli, and avocado to each bowl then add the salmon, sprinkle over sesame seeds and pour over the dressing.
Variations
Vegetables
- You could make a slaw using a variety of cabbages and carrots.
- For a lighter option omit the rice and increase your veggies.
Protein
- Swap salmon for chicken thighs or tofu, using the same marinade. Note cooking time will vary.
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