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Annabel Karmel
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Teriyaki Salmon Poke Bowl

Can dinner get any more colourful than this? This delicious Japanese inspired poke bowl is bursting with flavour. Swap the salmon for your protein of choice such as chicken or tofu.

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Makes: 4 bowls
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Great for:  Family Recipes Grown Up Entertaining
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Ingredients
2 salmon fillets skinned and sliced into cubes
125g quinoa
1 avocado , peeled and diced
1 carrot, peeled and sliced into ribbons (using a vegetable peeler)
8 cherry tomatoes, quar
3 tbsp pomegranate seeds
100g edamame beans (fresh)

Marinade

1 tsp grated ginger
2 tsp soy sauce
2 tsp rice wine vinegar
1 tsp maple syrup
2 tbsp sesame seeds, toasted

Dressing

4 tbsp olive oil
2 tbsp rice wine vinegar
1 tsp soy sauce
1 tsp balsamic vinegar
1 tsp maple syrup
Method
  1. To make the marinade. Mix the ginger, soy, vinegar and maple syrup together in a bowl. Add the salmon  and leave to marinate for 1 hour.
  2. Make the salad. Cook the quinoa in boiling water according to the packet instructions drain and refresh under cold water. Leave to drain.
  3. Spoon the quinoa into 4 bowls. Top with the avocado, carrot , tomatoes and edamame beans.
  4. Heat 1 tbsp of sunflower oil in a frying pan. Fry the salmon in two batches for about 2 to 3 minutes until browned on all sides. Scatter the toasted sesame seeds on a plate. Add the salmon and coat in the seeds
  5. Mix the dressing ingredients together.
  6. Put the salmon on top of the salad. Scatter over the pomegranate seeds and pour over the dressing.

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