Spicy Glazed Salmon Poke Bowl

Spicy Glazed Salmon Poke Bowl- Succulent salmon cubes, coated in a mouth-watering spicy glaze, rest atop a bed of fluffy sushi rice. The bowl bursts with freshness from crisp cucumber, creamy avocado, and vibrant edamame. To complete this flavour symphony, we add a sprinkle of sesame seeds and a drizzle of spicy mayo.

Rewati

Recipe - Coal Harbour

Spicy Glazed Salmon Poke Bowl

Prep Time20 Minutes

Servings1

Cook Time15 Minutes

Ingredients

200 - 250 g boneless salmon fillet

2 tsp olive oil

Pinch of salt

1/8 tsp ground black pepper

1 tbsp soy sauce

1 tbsp rice vinegar

1/4 tsp gochujang paste

1/2 tsp honey

Squeeze of lime juice

4 garlic cloves

2 tbsp red onion

2 cups fresh flat-leaf parsley, firmly packed

1/4 cup fresh cilantro

1 tbsp fresh lime juice

Red or white wine vinegar, to taste

1/2 cup olive oil

Salt, to taste

Red pepper flakes, to taste

Fresh mango

Sliced red radish

Salted edamame beans

Shredded purple cabbage

Cooked sushi rice (as much as needed)

Furikake seasoning

Directions

Preheat oven to 400F. Brush salmon with olive oil and season with salt & pepper. Mix the soy sauce, rice vinegar, gochujang paste, honey and lime juice to form a sauce. Brush the salmon with it and pour it all over. Bake for 6 min, then baste with the sauce and re-brush the top of the salmon. Bake for another 6 min, or until flakey and done.
Coarsely chop garlic, cilantro, parsley, & onion. Mix with garlic cloves, red onion, parsley, cilantro, lime juice, wine vinegar, olive oil, salt, red pepper flakes and set aside.
Assemble - Add in the cooked rice at the base and layer all the fresh ingredients in little heaps over it. Cut the salmon fillet into bite-sized chunks and add to the bowl. Drizzle with chimichurri and sprinkle furikake to finish. Eat immediately!

20 minutes

Prep Time

15 minutes

Cook Time

Servings

Shop Ingredients

Makes 1 servings

200 - 250 g boneless salmon fillet

Save-On-Foods - Wild Sockeye Fillets, Fresh, 300 Gram

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$19.47 avg/ea$6.49/100g

2 tsp olive oil

Not Available

Pinch of salt

Not Available

1/8 tsp ground black pepper

Not Available

1 tbsp soy sauce

Kikkoman - Soy Sauce, 148 Millilitre

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$4.49$3.03/100ml

1 tbsp rice vinegar

Marukan - Rice Vinegar, 355 Millilitre

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$5.49$1.55/100ml

1/4 tsp gochujang paste

Not Available

1/2 tsp honey

Western Family - 100% Canadian Liquid Honey - Bear, 375 Gram

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$7.29$1.94/100g

Squeeze of lime juice

Western Family - Lime Juice from Concentrate, 445 Millilitre

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$3.69$0.83/100ml

4 garlic cloves

Garlic - White, Bulk, 1 Each

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$0.89

2 tbsp red onion

Onions - Red, Unpeeled, 335 Gram

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$2.58 avg/ea$0.77/100g

2 cups fresh flat-leaf parsley, firmly packed

Parsley - Fresh, Bunch, 1 Each

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$2.49

1/4 cup fresh cilantro

Cilantro - Fresh, Bunch, 1 Each

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$2.49

1 tbsp fresh lime juice

Western Family - Lime Juice from Concentrate, 445 Millilitre

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$3.69$0.83/100ml

Red or white wine vinegar, to taste

Not Available

1/2 cup olive oil

Not Available

Salt, to taste

Not Available

Red pepper flakes, to taste

CLUB HOUSE - Organic Crushed Red Pepper, 23 Gram

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$2.99 was $4.49$13.00/100g

Fresh mango

Mango - Ataulfo, Fresh, 1 Each

2 for $6

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$3.00 was $3.49

Sliced red radish

Radishes - Red, Bunch, 1 Each

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$2.99

Salted edamame beans

Nature's Classic - Edamame Soybeans Pods, 454 Gram

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$5.99$1.32/100g

Shredded purple cabbage

Not Available

Cooked sushi rice (as much as needed)

SunRice - Japanese Style Sushi Rice, 750 Gram

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$7.99$1.07/100g

Furikake seasoning

Not Available

Directions

Preheat oven to 400F. Brush salmon with olive oil and season with salt & pepper. Mix the soy sauce, rice vinegar, gochujang paste, honey and lime juice to form a sauce. Brush the salmon with it and pour it all over. Bake for 6 min, then baste with the sauce and re-brush the top of the salmon. Bake for another 6 min, or until flakey and done.
Coarsely chop garlic, cilantro, parsley, & onion. Mix with garlic cloves, red onion, parsley, cilantro, lime juice, wine vinegar, olive oil, salt, red pepper flakes and set aside.
Assemble - Add in the cooked rice at the base and layer all the fresh ingredients in little heaps over it. Cut the salmon fillet into bite-sized chunks and add to the bowl. Drizzle with chimichurri and sprinkle furikake to finish. Eat immediately!