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.
Sesame Salmon Poke Bowl with Pickled Radish
This colourful poke bowl is ready in a pinch - starring sustainably-caught salmon. Top the quinoa with creamy avo, pickled radishes, cucumber and rocket. A winning dressing of ginger, garlic, tamari, lime, maple and chilli for drizzling. Sprinkle with sesame seeds and chilli to finish.
Ready in 20
High protein
8 plants
Serving size
Ingredients
- 1 salmon fillet (Fish)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 3 mixed radishes
- 1 avocado (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 unwaxed lime (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 chilli (use half)
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 2 spring onion
- 2 tsp maple syrup (use half)
- 20g rocket (use half)
- 1 midi cucumber (use half)
Nutritional Information
Calories: 778
Protein: 41g
Carbs: 35g
Fat: 53g
Ingredients
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 2 salmon fillets (Fish)
- 1 chilli
- 2 tsp maple syrup
- 1 midi cucumber
- 20g rocket
- 80g quinoa (Quinoa 100%)
- 1 avocado
- 2 spring onion
- 1 unwaxed lime
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 mixed radishes
Nutritional Information
Calories: 764
Protein: 40g
Carbs: 34g
Fat: 52g
Sesame Salmon Poke Bowl with Pickled Radish
This colourful poke bowl is ready in a pinch - starring sustainably-caught salmon. Top the quinoa with creamy avo, pickled radishes, cucumber and rocket. A winning dressing of ginger, garlic, tamari, lime, maple and chilli for drizzling. Sprinkle with sesame seeds and chilli to finish.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a small bowl & a large frying pan
Cook the quinoa & grill the salmon
- Season the salmon with salt and pepper. Add the salmon (skin-side down) to the foil-lined baking tray. Grill for 18 mins, until cooked through
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and rinse under cold water. Return to the pan and set aside
Meanwhile, make the pickled radish
- Zest and halve the lime
- Trim and thinly slice the radishes, then place into the small bowl with the juice from half the lime and a pinch of salt
- Mix and leave to pickle
Prep time
- Dice the cucumber into 1cm cubes. Thinly slice the spring onions. Thinly slice the avocado. Deseed and finely dice half the chilli, then finely slice the remaining
- Mix the tamari, maple syrup, juice from the remaining lime, half the ginger & garlic paste, 1 tsp oil and the diced chilli (to taste) in the small bowl
Prep time
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add half the spring onion, the remaining ginger & garlic paste and the cooked quinoa
- Cook for 2-3 mins, breaking it up with a wooden spoon, until piping hot
- Allow to cool to room temperature (optional), then mix in the lime zest and a pinch of salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Slice the salmon fillets into large chunks
- Serve the quinoa topped with the cucumber, pickled radish, avocado, rocket and salmon
- Drizzle over the sauce. Garnish with the sliced chilli (to taste), sesame seeds and remaining spring onion
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