Teriyaki Salmon Poke Bowl Recipe


This salmon poke bowl recipe is an absolute winner! Poke bowls are a summer recipe that should be in everyones weekly plan. Why? Because they are incredibly tasty, full of good vitamins and minerals AND will help you hit your health and fitness goals. You can add extra veggies, mix and match proteins and have a bit of fun with these recipes. Will you give it a go this week?


Prep time: 10 mins                             Cooking time: 10 mins                                    Serves: 4



  • 2 skinless salmon portions, cut into 2cm pieces
  • 2 tbsp teriyaki marinade
  • 400g edamame or broad beans
  • 1 tbsp olive oil
  • 450g packet microwavable brown rice
  • 400g packet poke slaw kit
  • 1 Lebanese cucumber, thinly sliced crossways
  • 2 spring onions, thinly sliced
  • Pickled ginger, to serve



  1. Combine the salmon and marinade in a bowl. Place in the fridge for 15 mins to develop the flavours.
  2. Cook the edamame or broad beans in a large saucepan of boiling water following packet directions. Peel. Place in a bowl.
  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. 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. 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.







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