Salmon poke bowl

Salmon poke bowl with salmon, quinoa, edamame, avocado and sesame: a fresh bowl with plenty of protein, plus fibre and a good balance of fats.

At a glance

• Serves 1
• Prep time: 20 min
• No cooking needed
• Total time: 20 min
• Calories: 480 kcal per serving
• Protein: 34 g
• Fat: 28 g
• Carbs: 25 g

Ingredients

• 150 g wild salmon fillet
• 100 g quinoa
• 1 handful of edamame
• ½ avocado
• 1 tbsp sesame seeds
• 1 tsp sesame oil
• 2 tbsp soy sauce

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

1. Rinse the quinoa thoroughly and cook until fluffy and done. Let the steam escape briefly.
2. Cut the salmon into even pieces. If you're using raw fish, only use salmon explicitly labelled as sushi grade.
3. Pod the edamame if needed, and slice or dice the avocado.
4. Spoon the quinoa into a bowl and arrange the salmon on top. Place the edamame and avocado alongside.
5. Stir the soy sauce with the sesame oil and pour the dressing over the bowl. Sprinkle everything with sesame seeds.
6. To serve: serve the salmon poke bowl straight away so the avocado and salmon stay fresh.

Good to know

A bowl like this feels light but is still pleasantly satisfying. Fresh in flavour and without much kitchen effort.

Swaps

Quinoa → brown rice (milder); salmon → trout (similar protein content, also contains omega-3 fatty acids); soy sauce → tamari (often gluten-free, slightly rounder in flavour); sesame oil → olive oil (more monounsaturated fatty acids)

Allergens

Contains fish, soya and sesame; only suitable for children with cooked salmon, and during pregnancy avoid raw fish and make sure the ingredients are pasteurised and handled hygienically. Contains: gluten (soy sauce).

Dairy-free recipes