Written by Catherine Saxelby
on Wednesday, 21 March 2018.
Tagged: dinner, fish, fresh food, healthy cooking, healthy eating, healthy heart, healthy recipe, lunch
Anything in a bowl is on trend now. Here's a favourite dish that dietitian Sophie Feng has created based on salmon - you choose whether you go with the raw or the cooked fillets if that's what you prefer and are used to.
2160 kJ (514 Calories), 28 g protein, 27 g fat (including 5 g saturated fat), 37 g carbohydrate (including 6 g sugars), 10 g fibre and 595 mg sodium.
1. Prepare the salmon.
2. To make the raw salmon marinade, place the soy sauce, sesame oil, rice wine vinegar and chilli flakes (if using) into a medium bowl and mix to combine.
3. Just before you are ready to serve, prepare your vegetables. Dice the cucumber, grate the carrot, finely slice the red cabbage and slice the avocado.
4. To assemble, divide the brown rice between two bowls. Top each bowl with cucumber, carrot, red cabbage, seaweed salad and edamame beans. Remove the marinated salmon from fridge and divide the salmon between bowls OR flake the cooked salmon fillets into each bowl. Drizzle any left over marinade over each bowl as a dressing.
5. Sprinkle each bowl with sesame seeds. Serve with pickled ginger and/or wasabi if you like!
Recipe created and tested by dietitian Sophie Feng. Catch up with her creations at @sophiesfoodfeast. Photo courtesy of Sophie Feng
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