Written by
on Wednesday, 21 March 2018.
Tagged: dinner, fish, fresh food, healthy cooking, healthy eating, healthy heart, healthy recipe, lunch
Anything in a bowl is on trend now. Here's a favourite dietitian Sophie Feng has created based on salmon - you choose whether you go with the raw or the cooked fillets if that's what you prefer and are used to.
2160kJ (514 Calories), 28g protein, 27g fat (including 5g saturated fat), 37g carbohydrate (including 6g sugars), 10g fibre and 595mg sodium.
1. Prepare the salmon.
2. To make the raw salmon marinade, place the soy sauce, sesame oil, rice wine vinegar and chilli flakes (if using) into a medium bowl and mix to combine.
3. Just before you are ready to serve, prepare your vegetables. Dice the cucumber, grate the carrot, finely slice the red cabbage and slice the avocado.
4. To assemble, divide the brown rice between two bowls. Top each bowl with cucumber, carrot, red cabbage, seaweed salad and edamame beans. Remove the marinated salmon from fridge and divide the salmon between bowls OR flake the cooked salmon fillets into each bowl. Drizzle any left over marinade over each bowl as a dressing.
5. Sprinkle each bowl with sesame seeds. Serve with pickled ginger and/or wasabi if you like!
Recipe created and tested by dietitian Sophie Feng. Catch up with her creations at @sophiesfoodfeast. Photo courtesy of Sophie Feng
Save
Save
Save
Other options for your poké bowl:
Don't miss a post. Sign up for Catherine's eNewsletter and get the latest Foodwatch news, product reviews, recipes and special offers direct to your inbox each month. It's free. Plus you'll receive Catherine's 26-page ebook "Cut the CRRAP - How to limit your intake of ultra-processed foods".
You can unsubscribe at any time and we never give your details to any third party.
Catherine Saxelby has the answers! She is an accredited nutritionist, blogger and award-winning author. Her award-winning book My Nutritionary will help you cut through the jargon. Do you know your MCTs from your LCTs? How about sterols from stanols? What’s the difference between glucose and dextrose? Or probiotics and prebiotics? What additive is number 330? How safe is acesulfame K? If you find yourself confused by food labels, grab your copy of Catherine Saxelby’s comprehensive guide My Nutritionary NOW!
© 2023 Foodwatch Australia. All rights reserved
Author photo by Kate Williams
Website by Joomstore eCommerce