Smoked Salmon Poke Bowl
with Quinoa and Avocado
Poke bowls are native to Hawaii and commonly feature raw fish. Ours is made using smoked salmon!
Cals 561 · Prot 11 · Carbs 57 · Fat 36
Low Carb
30 min
Poke bowls are native to Hawaii and commonly feature raw fish. Ours is made using smoked salmon!
Cals 561 · Prot 11 · Carbs 57 · Fat 36
Low Carb
Ingredients
Smoked Salmon
Smoked Salmon Slices
6*
200 Grams
Spring onion
40 Grams
Sour cream
4*
60 Grams
Dijon mustard
13*
6 Grams
Black pepper
0.5 Tsp
Lime
1 Piece
Quinoa
Mixed quinoa
100 Grams
Water
200 ML
Toppings
Salt
0.5 Tsp
Avocado
1 Piece
Edamame beans
9*
100 Grams
Cucumber
2 Piece
Sushi ginger
40 Grams
Dressing
Fresh coriander
15 Grams
Coconut sugar
5 Grams
Soy sauce
9*10*11*
10 ML
Sesame oil
3*9*
15 ML
Allergens
*6 Fish, *4 Milk, *13 Mustard, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2348 / 561 |
| Fats (g) | 35.6 |
| of which saturated (g) | 7.3 |
| Carbohydrates (g) | 57 |
| of which sugars (g) | 7.9 |
| Fibers (g) | 16.3 |
| Proteins (g) | 11.1 |
| Salt (g) | 0.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
Tip! Make the quinoa in advance, so it has time to cool.
2 Mix salmon
Meanwhile, finely chop the smoked salmon and add it to a large bowl. Trim and finely chop the spring onions and add them to the same bowl along with the sour cream, dijon mustard, pepper and a squeeze of lime (reserve the rest for the dressing). Mix well.
3 Make dressing
Finely chop the coriander and add it to a small bowl. Add the remaining lime juice, sugar, soy sauce, and sesame oil. Mix well. This is your dressing.
4 Prep toppings
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Peel the cucumber until you are left with a pile of cucumber ribbons.
5 Serve
Divide the quinoa among bowls and top with the smoked salmon, edamame, cucumber and avocado. Drizzle with the dressing. Serve the sushi ginger on the side.
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