Salmon, miso and ginger poke bowl
Healthy, hearty and so satisfying, this salmon poke bowl makes the ideal make-ahead work lunch.
- 25 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Salmon, miso and ginger poke bowl
- 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
Salmon, miso and ginger poke bowl
- 1In a large bowl, combine salmon with combined miso, ginger, vinegar and the tamari. Chill, covered, for 30 minutes.
- 2Meanwhile 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.
- 3To make the pickle; in a bowl, toss all ingredients. Set aside for 5 minutes.
- 4Divide 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.
- 5Serve quinoa and broccoli topped with miso salmon and quick pickle. Accompany with soft boiled egg, lime wedges and sliced green onion, if liked.
Notes
Use a vegetable peeler for think cucumber slices.
