Name: Salmon, miso and ginger poke bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram sashimi-grade salmon, cut into 1.5cm cubes; 2 tablespoon white (shiro) miso; 4 centimetre piece ginger, peeled, grated; 2 tablespoon rice wine vinegar; 2 tablespoon tamari; 2 cup water; 1 1/2 cup white quinoa, rinsed; 2 bunch broccolini, 2cm peices; soft boiled eggs, tamari almonds, sliced green onion, to serve; Quick pickle; 2 lebanese cucumbers, thinly sliced; 4 red radish, thinly sliced; 1/4 cup pickled pink ginger; 1 tablespoon rice wine vinegar; 1 teaspoon sea salt flakes

Salmon, miso and ginger poke bowl

Healthy, hearty and so satisfying, this salmon poke bowl makes the ideal make-ahead work lunch.

Serves 4

Prep

25M

Cook

20M

Total

45M

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Ingredients

500 gram sashimi-grade salmon, cut into 1.5cm cubes

2 tablespoon white (shiro) miso

4 centimetre piece ginger, peeled, grated

2 tablespoon rice wine vinegar

2 tablespoon tamari

2 cup water

1 1/2 cup white quinoa, rinsed

2 bunch broccolini, 2cm peices

soft boiled eggs, tamari almonds, sliced green onion, to serve

Quick pickle

2 lebanese cucumbers, thinly sliced

4 red radish, thinly sliced

1/4 cup pickled pink ginger

1 tablespoon rice wine vinegar

1 teaspoon sea salt flakes

Method

1.In a large bowl, combine salmon with combined miso, ginger, vinegar and the tamari. Chill, covered, for 30 minutes.

2.Meanwhile in a large saucepan combine quinoa and water on medium. Bring to a simmer and cook, uncovered, for 15 minutes, adding broccolini in final 3 minutes, covered.

3.To make the pickle; in a bowl, toss all ingredients. Set aside for 5 minutes.

4.Divide quinoa and brocolini between 4 bowls. Top with piles of pickled vegetables, salmon and a two halves of egg. Scatter with almonds, serve straight away with lime wedges and sliced green onions.

5.Serve quinoa and broccoli topped with miso salmon and quick pickle. Accompany with soft boiled egg, lime wedges and sliced green onion, if liked.

Use a vegetable peeler for think cucumber slices.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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