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.
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + 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
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Method
Step 1
Combine the salmon and marinade in a bowl. Place in the fridge for 15 mins to develop the flavours.Step 2
Cook the edamame or broad beans in a large saucepan of boiling water following packet directions. Peel. Place in a bowl.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.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.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
COOK. STORE. SAVE.
Ingredient tip: You can substitute edimame for broad beans.
Teriyaki salmon poke bowl
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + 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
Description
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.
Method
Step 1
Combine the salmon and marinade in a bowl. Place in the fridge for 15 mins to develop the flavours.Step 2
Cook the edamame or broad beans in a large saucepan of boiling water following packet directions. Peel. Place in a bowl.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.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.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.