Salmon Poké Bowl

Name: Salmon Poké Bowl
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 200 g Castello® Marinated Greek Style Cheese in Oil with Garlic and Herbs; 125 ml soy; 1 tbsp honey; 3 tbsp sesame oil; ½ red chillies, finely sliced; 250 g quinoa; 300g salmon fillets, sushi-grade; 2 spring onions; 1 avocado, finely sliced; 150 g cooked edamame; ½ cucumbers, finely sliced; ¼ red cabbages, finely sliced

Prep 15 min 4 servings

Taste the rainbow. Our recipe for Salmon Poke Bowl is as delicious as it is colourful! Featuring the new Castello Greek Style cheese cubes, only available at Coles Supermarkets.

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ingredients

200 g Castello® Marinated Greek Style Cheese in Oil with Garlic and Herbs
125 ml soy
1 tbsp honey
3 tbsp sesame oil
½ red chillies, finely sliced
250 g quinoa
300g salmon fillets, sushi-grade
2 spring onions
1 avocado, finely sliced
150 g cooked edamame
½ cucumbers, finely sliced
¼ red cabbages, finely sliced

preparation

1. Whisk the soy sauce, honey, sesame oil and chilli in a medium bowl. Add more chilli if desired and set aside.

2. Place the quinoa into a fine-mesh sieve and rinse under cold water. Transfer the quinoa into a saucepan and cover with 500ml of water. Bring to a simmer and cook for 15 to 20 minutes until all the water has been absorbed. Remove from the heat, add 3 tablespoons of soy sauce marinade, cover and leave to infuse.

3. Cut the salmon into small cubes. Add the spring onions and 3 tablespoons of the soy sauce marinade, toss gently until well coated and set aside.

4. Divide the quinoa between four bowls. Arrange the salmon and vegetables in groups over the top of each bowl. Garnish with Castello® Greek Style cheese cubes. Serve the remainder of the marinade on the side.