Main Meals

Roasted Salmon and Avocado Poke Bowls

28 July, 2019 . 0

A weeknight meal that ticks all the right nutritional boxes, top this colourful poke bowl with all your favourite flavours. Chilli, ginger, coriander – the choice is yours!

Ingredients

2 x 150g salmon fillets
1 tbs soy sauce
1 tbs mirin
1 tbs light miso paste
½ tsp Bioglan Collagen Bone Broth Powder

Miso dressing

¼ cup tahini paste
1 tbs light miso paste
1 garlic clove, crushed
Ice water

To serve

1 cup cabbage slaw
1 ½ cups brown rice, cooked according to packet directions
Pickled ginger
Avocado, diced
Wasabi peas
Coriander, washed and leaves picked
Red chilli, sliced finely
Spring onions, finely chopped

Method

Step 1.
Combine soy sauce, mirin, miso and bone broth powder in a bowl and mix well. Add salmon fillets and marinate for at least 30 minutes or up to 4 hours.

Step 2.
Preheat the oven to 180C. Line a baking tray with baking paper. Place the salmon fillets on the tray and roast for 10-15 minutes or until cooked to your liking. Gently flake apart into pieces.

Step 3.
To make the dressing, whisk together the tahini, miso and garlic and slowly add ice water until a smooth consistency is reached. Set aside.

Step 4.
To assemble the bowl, add rice as the base, layer toppings around the bowl and drizzle with miso dressing.

Serves 2