Spicy Salmon Poke Bowl

Spicy Salmon Poke Bowl chimichurri radish edamame mango furikake

Nothing says easy living like easy cooking does, and this spicy baked salmon poke bowl is here to prove that point; baked salmon with a spicy gochujang kick and a sweet honey flavour, sitting atop fluffy sushi rice, hand in hand with fresh summer produce, all topped off with a tangy chimichurri and crunchy furikake. This isn't your standard-issue poke bowl - it's a cultural hybrid and it's better!

ingredients

GROUP A – SALMON

  • 200- 250 g boneless salmon fillet

  • 2 tsp olive oil

  • Pinch of salt

  • 1/8 tsp ground black pepper

  • 1 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp gochujang paste (adjust up or down to your heat preference)

  • 1/2 tsp honey

  • Squeeze of lime juice

GROUP B - CHIMICHURRI

  • 4 garlic cloves

  • 2 tbsp red onion

  • 2 cups fresh flat-leaf parsley, firmly packed

  • 1/4 cup fresh cilantro

  • 1 tbsp fresh lime juice

  • Red or white wine vinegar, to taste

  • 1/2 cup olive oil

  • Salt, to taste

  • Red pepper flakes, to taste

GROUP C - EVERYTHING ELSE

  • Fresh mango

  • Sliced red radish

  • Salted, steamed edamame beans

  • Shredded purple cabbage

  • Cooked sushi rice (as much as needed)

  • Furikake seasoning

method

  • Preheat oven to 400 F.  Brush salmon with olive oil and season with salt & pepper. Mix all other Group A ingredients to form a sauce. Brush the salmon with it and pour it all over. Bake for 6 min, then baste with the sauce and re-brush the top of the salmon. Bake for another 6 min, or until flakey and done.

  • Coarsely chop garlic, cilantro, parsley, & onion. Mix with all other Group B ingredients and set aside.

  • Assemble - Add in the cooked rice at the base and layer all the fresh ingredients in little heaps over it. Cut the salmon fillet into bite-sized chunks and add to the bowl. Drizzle with chimichurri and sprinkle furikake to finish. Eat immediately!

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Chicken Meatballs With Garlic Whipped Feta & Citrus + Saffron Butter Orzo