Teriyaki Salmon Poke Bowl
This divine Teriyaki Salmon Poke Bowl, created by Dietitian Joel Feren, @the_nutritionguy, uses our Active Manuka Honey MGO 30+ to add the right amount of sweetness in this delicious Teriyaki sauce to balance the savoury and unami notes, elevating it to a whole new level. Not to mention gives the dish a lovely little boost thanks to the active properties of Manuka Honey. Perfecto!
1 tbsp Capilano Active Manuka Honey MGO 30+
1/3 cup light soy sauce
1/4 cup mirin
1/4 cup cooking sake
1 tbsp brown sugar
1 tbsp EVOO
1 salmon fillet
1/2 cup wild rice
1/3 cup edamame beans
1 carrot, peeled, grated
3 cauliflower florets, steamed
1/4 avocado, roughly chopped
1/2 cup red cabbage, shredded
1/2 Lebanese cucumber, diced
Combine all the sauce ingredients in a saucepan and bring the mixture to a boil, stirring continuously until the sugar is dissolved.
Once boiling, lower the heat to a gentle simmer and cook for a further 15 minutes or until the sauce thickens. Remove from heat and set aside to cool.
Coat the salmon in 2 tbsp. of teriyaki sauce and marinate in fridge for 30 minutes.
Heat oil in a medium frying pan and cook salmon for 3-4 minutes on each side.
In a serving dish arrange poke bowl ingredients as shown.
Place salmon fillet on poke bowl and serve immediately.
Add extra teriyaki sauce on top if desired.