The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot-smoked Salmon Poke Bowl & Miso Tahini Dressing
This light, bright bowlful suits for both lunch and dinner. Flaky, sustainably sourced salmon – hot-smoked for extra flavour – is served over rice with juicy edamame beans, leafy kale and a tangle of sweet carrot ribbons.
Ready in 20
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 1 chilli (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 carrot (use half)
- 3 radish
- 1 tbsp furikake (use half) (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 80g sugar snap peas (use half)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 25g honey (use half)
- 2 tbsp rice wine vinegar (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 hot-smoked salmon fillet (skin on) (Fish)
- 1 tbsp tahini (use half) (Sesame)
Nutritional Information
Calories: 681
Protein: 43g
Carbs: 71g
Fat: 25g
Ingredients
- 3 radish
- 2 tbsp rice wine vinegar
- 1 carrot
- 1 tbsp tahini (Sesame)
- 2 hot-smoked salmon fillets (skin on) (Fish)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 chilli
- 25g honey
- 1 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g sugar snap peas
Nutritional Information
Calories: 677
Protein: 43g
Carbs: 71g
Fat: 25g
Hot-smoked Salmon Poke Bowl & Miso Tahini Dressing
This light, bright bowlful suits for both lunch and dinner. Flaky, sustainably sourced salmon – hot-smoked for extra flavour – is served over rice with juicy edamame beans, leafy kale and a tangle of sweet carrot ribbons.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium non-stick frying pan, a small mixing bowl, a large mixing bowl, a peeler or julienne peeler & a sieve
Make the salad
- Deseed and thinly slice the chilli. Peel the carrot and using a peeler, slice into ribbons (or use a julienne peeler or spiralizer). Thinly slice the sugar snaps and radishes
- Add all to the large mixing bowl and toss in half the vinegar and half the ginger & garlic paste. Season with salt and leave to marinate
Make the dressing
- Add the miso, honey, tahini, tamari and the remaining vinegar and ginger & garlic paste to the small mixing bowl
- Peel the skin off the hot-smoked salmon and, if desired, scrape away the grey underside
- Place the salmon fillets onto the lined baking tray and drizzle over one-third of the dressing, then sprinkle over half the furikake
- Bake for 6-8 mins / air fryer 5 mins, until heated through
Cook the rice
- Heat the medium non-stick frying pan with 1 tsp oil on medium heat. Once hot, add rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot
Plate up
- Mix the remaining furikake through the rice
- Serve the rice alongside the salad salmon. Drizzle over the remaining dressing
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