While my poke bowl may not be 100% authentic, as I cook the fish, I think they’re authentically delicious.
🏅And my kids ate everything- even the green stuff! Win-win!
This is a versatile dish and you can play around with different ingredients. I just love the way it’s an assembly in a bowl, protein and lots of veggies, drizzled with ginger spice. Who doesn’t love Ginger Spice?! Tis the season…
And speaking of the season 🎄, we are getting into the season of seasonal parties where we might not be eating super light food, where the mince pies and Quality Street might be taking up a large part of our kitchens. Which is ok. I don’t believe in diet culture or not enjoying yourself on a night out for your annual Christmas party with the girls…. Life is too bloody short not to enjoy yourself.
That said- we know how we feel the next day after over indulging. So this poke bowl is just something light, entirely delicious to ADD to your week, not take away from it. I swear I can feel all the ingredients building up my immune system for the busy season ahead!
- omega 3’s from the salmon
- vitamin C & K rich kale
- Fibre and MORE protein from the delicious chickpeas!
So here’s my Saucy Salmon Poke Bowl - hope you LOVE it as much as I do!
Preheat oven to 200C/ 400F
Ingredients
- Salmon fillets (I used 6)
- Lemon
- Soy sauce
- Garlic
- Chili- I use the red ones
- Ground coriander
- Fresh Coriander
- Fresh Ginger
- 2 tins of chickpeas
- Carrots- grated
- GREENS 💚 Kale, spinach, peas and scallions
- Rice
- Place your salmon cutlets on a baking tray. Sprinkle with ground coriander, squeeze half a lemon, a good glug of soy sauce and olive oil. Mix this around in the tin to make sure the fillets are evenly coated.
- Cover with tin foil and place in preheated oven.
- Drain two tins of chickpeas- arrange on another roasting tray. Season with salt and pepper, ground coriander and olive oil. Put in oven.
- Set timer for 20 minutes while you get on with rest of ingredients. Stir chickpeas once to make sure they’re evenly roasted
- Make rice according to instructions. I use the 2 to 1 ratio liquid to rice.
- Make the Ginger Spice Sauce. Put a medium frying pan on low heat while you add the following to a blender:
two thumb sized pieces of ginger- peeled and chopped
3 cloves of garlic- peeled
Half a red chili- or more if you like hotter
Water- about 4 tablespoons. Soy sauce- 4 tablespoons. Blitz. Add more water to loosen if needed, some lemon juice and olive oil. Blitz again and gently warm through sauce for a few minutes on low heat.
- GREENS- Chop up kale and place in pot of boiling water-
drain and use residual heat to cook the spinach, add lemon juice, salt and pepper
- Peas- cook briefly in boiling water- drain
- Shred carrots- set aside
- Chop coriander and green onions- set aside
When 20 minutes is up on your timer, take out your fish and chickpeas.
Start to assemble poke into bowls or plates.
Spoon cooked rice on bottom layer
Top with a piece of salmon, scatter over chickpeas, greens, shredded carrot and chopped coriander and scallions.
Drizzle over the delish Ginger Spice sauce- YUM!
Let me know what you think!
Laura x
