Salmon, miso and ginger poke bowl with quick pickle

Name: Salmon, miso and ginger poke bowl with quick pickle
Total time: 45 min
Ingredients: Salmon, miso and ginger poke bowl; 500 grams sashimi-grade salmon, cut into 1.5cm cubes; 2 tablespoons white miso; 4 centimetre piece ginger, peeled, grated; 2 tablespoons rice wine vinegar; 2 tablespoons tamari; 2 cups water; 1 1/2 cup white quinoa, rinsed; 2 bunches broccolini, cut into 2cm pieces; soft-boiled eggs, tamari-roasted almonds, lime wedges, sliced spring onion to serve; Quick pickle; 2 Lebanese cucumbers, thinly sliced; 4 red radishes, thinly sliced; 1/4 cup pickled pink ginger; 1 tablespoon rice wine vinegar; 1 teaspoon sea salt flakes

www.nzwomansweeklyfood.co.nz

Recreate this fab food fad in the comfort of your own kitchen with this miso and ginger marinated salmon poke bowl recipe. Serve with quinoa, broccolini and soft-boiled eggs for a healthy weeknight...

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

Salmon, miso and ginger poke bowl
500 grams sashimi-grade salmon, cut into 1.5cm cubes
2 tablespoons white miso
4 centimetre piece ginger, peeled, grated
2 tablespoons rice wine vinegar
2 tablespoons tamari
2 cups water
1 1/2 cup white quinoa, rinsed
2 bunches broccolini, cut into 2cm pieces
soft-boiled eggs, tamari-roasted almonds, lime wedges, sliced spring onion to serve
Quick pickle
2 Lebanese cucumbers, thinly sliced
4 red radishes, thinly sliced
1/4 cup pickled pink ginger
1 tablespoon rice wine vinegar
1 teaspoon sea salt flakes