Wild Salmon & Poke Bowls with Gochujang Crema

COOK TIME - 30 min
2 SERVINGS

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

Wild salmon is tossed in our signature Poke sauce, then gently roasted, then layered over sushi rice and assembled with a rainbow of veggies, drizzled with spicy gochujang crema and topped with furikake, a dry, savoury Japanese condiment. Not only is this a 5-star dish, it’s heart healthy & scores you 5/5 for your daily veggie intake. 

Nutrition PER SERVING
Calories 770 kcal
Fat 37.0 g
Carbohydrate 68.0 g
Protein 35.0 g
Sodium 886 mg
Salmon Poke

fresh ingredients

IN THE KIT

  • 12 oz
    wild salmon
  • 6 oz
    sushi rice
  • 8 oz
    Zesty poke sauce
  • 4 oz
    gochujang crèma
  • 2 oz
    mirin/rice vinegar blend
  • 1 oz
    green onion
  • 4 oz
    edamame
  • 2 oz
    radishes
  • 2 oz
    avocado
  • 3 oz
    carrot
  • 3 oz
    red cabbage
  • 2 oz
    sesame oil/ginger/garlic/onion blend
  • 1 oz
    furikake

Kitchen Items Needed

Sheet pan lined with parchment paper

Medium pot with lid

2x cutting board & knife

Medium bowl

12 oz water

2 medium skillets

2 wooden spoons

Box grater

cook along

INSTRUCTIONS

Preheat oven to 350°F;

Slice avocado into thin pieces;

Slice radishes thinly;

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

Thinly slice green onion;

Peel & grate carrot;

Thinly slice red cabbage.

1Cook Rice

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

2Roast Salmon

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

3Cook Cabbage

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

4Assemble Bowls

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