One of Chef Mo’s favourite dishes, salmon poke, has been adapted to inspire your inner Zest Chef.

Wild salmon perfectly roasted tossed in our signature poke sauce, layer over sushi rice & assembled with a rainbow of veggies, drizzled with spicy sriracha crema & topped with furikake, a dry, savoury Japanese condiment. Not only is this a 5 star dish, its heart-healthy & scores you 5/5 for your daily veggie intake. 

Hawaiian Wild Salmon & Veggie Bowls with Poke Sauce & Sriracha Crema

MEAL KIT CONTENTS: 

12 oz wild salmon 

Sushi rice

Poke sauce*

Sriracha crema 

Mirin/rice vinegar blend

Green onion  

Edamame

Radishes

Avocado

Carrot

Red cabbage

Sesame oil/ginger/garlic/onion blend

Furikake 

*sweet soy, sambal sesame oil, lemon juice
 

KITCHEN ITEMS NEED: 

Sheet Pan Lined with Parchment Paper

Medium Pot with Lid 

2 x Cutting Board & Knife

Medium Bowl 

12 oz Water

2 x Medium Skillet

2 x Wooden Spoon

Box Grater

Hawaiian Wild Salmon & Veggie Bowls with Poke Sauce & Sriracha Crema

Regular price
$36.00
Sale price
$36.00

NUTRITIONAL INFORMATION (per serving)

Calories...................770

Carbohydrates........68g

Fat..........................37g

Protein....................35g 

Sodium....................886mg

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

    Preheat oven to 350

    Slice avocado into thin pieces

    Slice radishes thinly

    Slice cucumbers into thin rounds

    Cut salmon into small bit size pieces and place in bowl. Pour ½ poke sauce and mix well. Set aside

    Thinly slice green onion

    Peel & grate carrot

    Thinly slice red cabbage

      COOKING INSTRUCTIONS

      Step 1: Cook the Rice

      In a medium pot, combine the rice, a big pinch of salt, and measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin/rice vinegar blend and green onion.

      Step 2: Roast Salmon

      While the rice cooks, roast salmon on a sheet pan for 2-3 minutes – it should be almost fully cooked; if you wish to have it well done, leave in for an additional minute. Remove and set aside.

      Step 3: Cook Cabbage

      Heat sesame oil/garlic/ginger/onion mix over medium high heat. Add cabbage and cook for 5-6 minutes, until slightly soft. Remove and set aside. Wipe out skillet.

      Step 4: Assemble Bowls

      Divide rice into bowls. Top with cooked salmon, cabbage, carrots, radishes, avocado, sliced cucumbers and edamame. Drizzle with Gochjang crema and any remaining poke sauce, then top with furikake.