This Asian inspired, baked salmon poke bowl with teriyaki baked salmon and fresh veggies is a quick, healthy family friendly dinner recipe, perfect for those autumn nights. Ready in 35 minutes, this Salmon Poke bowl recipe is a great mid-week meal and a meal that the whole family will love!Jump to Recipe
Family Friendly Dinner Recipe
Let's be honest, finding a family friendly dinner recipe that the whole family will love (or at least eat!) is hard! The beauty of this poke bowl recipe is that you can swap out the toppings that your kids don't like for toppings that you know they'll definitely eat. They don't like purple cabbage? Swap it for grated carrot. Not down with radish? Swap it for broccoli. You get my drift. Change the toppings to suit your family if need be.
And while one kid likes one vegetable another one hates it. The beauty of this dish is that you can prepare a bunch of different toppings and you can involve the kids by getting them to pick which ones they prefer.
How to Make Baked Salmon Poke Bowl
Can you cook rice? Then you can definitely cook this dish. Honestly, there is nothing better then a fuss free, but utterly delicious meal in the middle of the week. I am seriously all about quick, healthy meals! Here's how to make this poke bowl recipe:
- Preheat the oven and pop the rice onto cook. While the rice is cooking, pop the steamer on top of the saucepan and throw in the edamame to steam. Once the edamame is bright green, remove it from the heat and place the lid back onto the saucepan.
- While the rice is cooking, create the marinade in a medium sized bowl. Pour half of the marinade into a small pouring jug or jar and set aside.
- Cube the salmon and place into the medium sized bowl with marinade and toss to combine. Pour all of this into a baking dish and bake for 15 minutes.
- While the salmon is baking and the rice is cooking, cut up all of the vegetables.
- Once the rice and salmon is cooked, divide rice between bowls, top with salmon and veggies. Drizzle with a small amount of extra sauce, sprinkle with sesame seeds and serve!
Teriyaki Style Sauce
Teriyaki sauce is delicious but unfortunately filled with sugar. This teriyaki style sauce is healthier, yet still delicious! Normally, teriyaki sauce is made from soy sauce, mirin and brown sugar. My version uses Tamari (gluten free soy sauce), honey and rice wine vinegar.
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Loved this Poke Bowl Recipe? Try these...
- Large Saucepan with Steamer
- Sharp knife
- Chopping Board
- Pouring jug or jar
- Medium sized mixing bowl
- 4 fillets Atlantic salmon skinless
- 3 tbsp tamari
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 tsp raw honey
- 2 cups brown rice
- 4 cups water
- ¼ head red cabbage finely shredded
- 3 radish bulbs thinly sliced
- 2 spring onion stems finely sliced
- 2 Lebanese cucumbers finely sliced
- 200 g edamame beans
- 80 g snow peas thinly sliced
- 1 lime quartered
- 1 tbsp sesame seeds
- Preheat oven to 180 degrees. Place rice into a large saucepan along with 4 cups water. Bring to a boil and boil for 10 minutes. Reduce to a simmer and continue to cook until rice is tender. While the rice is cooking, place a steamer basket atop of the saucepan. Place the edamame into the steamer and cook until vibrant green. Remove the steamer from the saucepan and set aside. Once rice is tender, strain the excess water and set aside.
- While the rice is cooking, in a medium sized bowl whisk together the tamari sauce, rice wine vinegar, sesame oil and honey. Pour half of the marinade into a small jug or jar.
- Slice the salmon into cubes and place the cubed salmon into the bowl with the marinade and toss to coat evenly. Transfer salmon and juices into a medium sized baking dish and bake for 15 minutes.
- While the salmon is baking, prepare all the vegetables as set out in the ingredients list and set aside, ready to serve.
- Once the salmon is baked, remove from the oven.
- To serve, divide rice amongst bowls and drizzle with extra marinade. Top with salmon, cabbage, radish slices, cucumber slices, edamame, snow peas and sliced spring onion. Place a lime quarter into each bowl and garnish with sesame seeds. Serve straight away.
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