Hawaiian-inspired Hot Salmon Poke Bowl Recipe
Add excitement to your lunch and dinner menus with colourful and intensely flavoured Poke bowls, originating from Hawaii. For a twist on the classic, this recipe is made with oven roasted Sea CuisineTM Asian Glazed Wild Pacific Salmon Portions, instead of raw seafood. There’s no need to thaw or marinate the salmon, saving hours of prep time. Each frozen portion is already glazed with teriyaki flavour, suitable for all your Asian seafood dishes.
Cost Savings: These convenient frozen salmon portions let you use only what’s needed, reducing waste and saving you money.
This Hot Salmon Poke Bowl recipe invites creativity with ingredients and presentation, to build a vibrant looking dish with lots of colour and texture.
Ingredients:
|
24 x 3 ½ oz |
Frozen Sea CuisineTM Asian Glazed Wild Pacific Salmon Portions (Product Code 8974) |
24 x 100 g |
|
3 cups |
Carrots, thinly sliced |
750 ml |
|
3 cups |
Cucumbers, thinly sliced |
750 ml |
|
2 cups |
Seasoned rice wine vinegar |
500 ml |
|
3 cups |
Red Peppers, diced |
750 ml |
|
3 cups |
Yellow peppers, diced |
750 ml |
|
3 cups |
Edamame, steamed |
750 ml |
|
|
Coriander, chopped, for garnish |
|
Method:
- Bake frozen Sea CuisineTM Asian Glazed Wild Pacific Salmon Portions in a preheated oven, according to package instructions.
- Place carrots and cucumbers in bowl. Add seasoned rice wine vinegar. Cover and pickle for 30 minutes. Drain.
- Place ½ cup cooked rice in each bowl. Top with the vegetables and finish with baked salmon.
- Garnish with coriander.
Serves 24.