Salmon Poke Bowl

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  • Gluten Free Recipe

Serves: 2 
Prep Time: 20 Minutes

Photo and recipe by Fresh Factory

INGREDIENTS

  • 1 fresh salmon fillet, skin removed
  • 1/3 cup Barker’s Mandarin & Ginger Vinaigrette
  • 1 Tbsp rice wine vinegar
  • 1 cup fresh baby spinach
  • 2 cups rice of your choice
  • 1/2 avocado, sliced
  • 1/2 cup cooked edamame
  • 1 fresh radish, thinly sliced
  • shredded nori seaweed and pickled ginger, as garnish
  • extra Barker’s dressing to serve

METHOD

  1. On a board, cut salmon fillet into large cubes/chunks, removing any fine bones as you go. Place in a bowl along with vinaigrette and rice wine vinegar. Cover, and leave to marinade in the fridge for 15-20 minutes.
  2. Build the poke bowls by laying rice in the base of the bowl. Push rice to the side and nestle in the baby spinach.
  3. Top with the salmon, avocado slices, edamame, radish slices, pickled ginger and nori.
  4. Drizzle with extra dressing and serve immediately.
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