Roasted Salmon and Avocado Poke Bowls

A weeknight meal that ticks all the right nutritional boxes, top this colourful poke bowl with all your favourite flavours. Chilli, ginger, coriander – the choice is yours!


Miso dressing

  • ¼ cup tahini paste
  • 1 tbs light miso paste
  • 1 garlic clove, crushed
  • Ice water

To serve

  • 1 cup cabbage slaw
  • 1 ½ cups brown rice, cooked according to packet directions
  • Pickled ginger
  • Avocado, diced
  • Wasabi peas
  • Coriander, washed and leaves picked
  • Red chilli, sliced finely
  • Spring onions, finely chopped


Step 1.
Combine soy sauce, mirin, miso and bone broth powder in a bowl and mix well. Add salmon fillets and marinate for at least 30 minutes or up to 4 hours.

Step 2.
Preheat the oven to 180C. Line a baking tray with baking paper. Place the salmon fillets on the tray and roast for 10-15 minutes or until cooked to your liking. Gently flake apart into pieces.

Step 3.
To make the dressing, whisk together the tahini, miso and garlic and slowly add ice water until a smooth consistency is reached. Set aside.

Step 4.
To assemble the bowl, add rice as the base, layer toppings around the bowl and drizzle with miso dressing.

Serves 2