Skip to cookie banner
Coles

  1. Home
  2. Recipes and inspiration
  3. Teriyaki salmon poke bowl

Teriyaki salmon poke bowl

Skip to IngredientsSkip to Method
  • Serves4
  • Cook time10 minute
  • Prep time10 minute, + 15 mins marinating time
Teriyaki salmon poke bowl

Loaded with edamame, veggies and pickled ginger, this teriyaki salmon poke bowl recipe is an easy and delicious midweek meal idea. Topped with sesame seeds, this dish is sure to satisfy.

Ingredients

  • 2 Coles Australian Skinless Salmon Portions, cut into 2cm pieces
  • 2 tbs teriyaki marinade
  • 400g edamame
  • 1 tbs olive oil
  • 450g pkt microwavable brown rice
  • 400g pkt Coles Slaw Kit
  • 1 Lebanese cucumber, thinly sliced crossways
  • 2 spring onions, thinly sliced
  • pickled ginger, to serve

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. Step 1

    Combine the salmon and marinade in a bowl. Place in the fridge for 15 mins to develop the flavours.

  2. Step 2

    Cook the edamame or broad beans in a large saucepan of boiling water following packet directions. Peel. Place in a bowl.

  3. Step 3

    Heat oil in a large non-stick frying pan over medium heat. Cook salmon, turning, for 4-5 mins or until golden or cooked to your liking.

  4. Step 4

    Meanwhile, heat the rice following packet directions. Place the salad mix from the salad kit in a large bowl. Add half the dressing from the salad kit and toss to combine.

  5. Step 5

    Divide the rice among serving bowls. Top with the salad mixture, edamame or broad beans, salmon, cucumber, spring onion and ginger. Sprinkle with the sesame seeds from the salad kit and drizzle with remaining dressing.

Recipe tip

Ingredient tip: You can substitute edamame for broad beans.

If you enjoyed this salmon recipe, try our easy salmon rice bowl with brown rice, avocado, broccolini and a tangy miso sesame dressing for a fresh weeknight meal.

Teriyaki salmon poke bowl

Teriyaki salmon poke bowl
  • Serves4
  • Cook time10 minute
  • Prep time10 minute, + 15 mins marinating time
Ingredients
  • 2 Coles Australian Skinless Salmon Portions, cut into 2cm pieces
  • 2 tbs teriyaki marinade
  • 400g edamame
  • 1 tbs olive oil
  • 450g pkt microwavable brown rice
  • 400g pkt Coles Slaw Kit
  • 1 Lebanese cucumber, thinly sliced crossways
  • 2 spring onions, thinly sliced
  • pickled ginger, to serve
Method

  1. Step 1

    Combine the salmon and marinade in a bowl. Place in the fridge for 15 mins to develop the flavours.

  2. Step 2

    Cook the edamame or broad beans in a large saucepan of boiling water following packet directions. Peel. Place in a bowl.

  3. Step 3

    Heat oil in a large non-stick frying pan over medium heat. Cook salmon, turning, for 4-5 mins or until golden or cooked to your liking.

  4. Step 4

    Meanwhile, heat the rice following packet directions. Place the salad mix from the salad kit in a large bowl. Add half the dressing from the salad kit and toss to combine.

  5. Step 5

    Divide the rice among serving bowls. Top with the salad mixture, edamame or broad beans, salmon, cucumber, spring onion and ginger. Sprinkle with the sesame seeds from the salad kit and drizzle with remaining dressing.