Spicy Salmon Poke Bowl
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!