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
  • Print


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


Salmon, miso and ginger poke bowl
  • 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.

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