Seared Salmon Poke Bowl
with Miso Sweet Potato & Slaw
This blissful bowl rivals what you'd get at your local poke joint. All you have to do is sear some salmon, pop sweet potato in the oven, then pile it on a bed of fragrant jasmine rice. Serve with crispy slaw and zingy pickled ginger for a flavour kick!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
sweet potato
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 bag
snow peas
1 bag
shredded cabbage mix
1 packet
miso paste
(Contains: Gluten, Soy, Wheat;)
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
pickled ginger
1 clove
garlic
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
honey
1.5 tbs
rice wine vinegar (for the rice)
1 tbs
rice wine vinegar (for the sauce)
½ bag
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. Roast until tender, 20-25 minutes.
Meanwhile, add the water to a medium saucepan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. Stir in rice wine vinegar (for the rice) and a pinch of sugar.
TIP: The rice will finish cooking in its own steam, so don't peek!
When the rice has 10 minutes remaining, finely chop garlic. Pat salmon dry with paper towel and season both sides. In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the final minute of cook time, add garlic and soy sauce, turning to coat.
Trim and thinly slice snow peas lengthways. In a large bowl, combine snow peas, shredded cabbage mix and Japanese dressing. Season to taste.
In a small bowl, combine miso paste, the honey and rice wine vinegar (for the sauce). Return frying pan to medium heat with a drizzle of olive oil. Add miso-honey mixture and cook until bubbling, 1 minute. Remove from heat. Add cooked sweet potato, tossing gently to coat.
Divide rice between bowls. Top with chicken, miso sweet potato and slaw. Sprinkle with mixed sesame seeds and pickled ginger. Drizzle with sesame dressing to serve.
