Baked Salmon Poke Bowls (In 30 Minutes)

Salmon. For four servings, you’ll want to allow one piece of salmon per person - you can remove the skin if you like, but I haven’t here as it just adds another step.

Honey. There’s not a lot better than a sweet/salty combination, and honey provides a lovely rich sweetness which pairs beautifully with the miso. I love using Manuka honey, but any will do.

Miso paste. This lovely fermented soybean paste delivers SUCH a punch, and it’s something I really recommend having in your fridge. Use white miso paste if possible - it’s less salty than red miso paste.

Crunchy vegetable toppings. This is where you really can play around. I’ve gone for red cabbage, scallions, cucumber and carrots for a great mix of colours, but you could use edamame beans, peas, sugar snap peas, beansprouts, green beans or any crunchy veggies you might have to hand.

Rice. Regular long-grain rice (like basmati), short-grain rice or brown rice is great here, as is quinoa or even cauliflower rice. I’ve used long-grain white rice in the recipe below, so if you do use something different, make sure to reference the packet as different types of rice have very different cooking times and instructions.

Directions at dishedbykate.com

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