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 fillet. Top 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
9 plants
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 1 tbsp maple syrup
- 1 cucumber
- 1 chilli
- 2 avocado
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 radish
- 4 spring onion
- 4 salmon fillets (Fish)
- 160g quinoa (quinoa (100%))
- 1 unwaxed lime
- 40g rocket
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 703
Protein: 40g
Carbs: 29g
Fat: 48g
Sesame Salmon Poke Bowl with Pickled Radish
This colourful poke bowl is ready in a pinch - starring sustainably caught salmon fillet. Top 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
- Turn the grill to high (240C). Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Drain then rinse under cold water. Return to the pan and set aside.
- Cut the salmon into 3 pieces and place skin-side up on a foil-lined baking tray. Drizzle with 1 tsp oil and season with sea salt and black pepper. Grill for 16 mins, until cooked through.
- Make the pickled radishes; zest and halve the lime. Trim and thinly slice the radishes and place in a bowl with the juice from half the lime and a pinch of sea salt. Mix and leave to pickle. Dice the cucumber into 1cm cubes. Thinly slice the spring onions. Finely dice half the chilli (remove the seeds for less heat), and finely slice the remaining. Thinly slice the avocados.
- Make the sauce; in a small bowl, mix together the tamari, maple syrup, juice from the remaining lime, half the ginger and garlic paste, diced chilli (to taste) and 2 tsp oil.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add half the spring onions, the remaining ginger and garlic paste and the quinoa, breaking it up with a wooden spoon. Cook for 2-3 mins, until piping hot. Remove from the heat and leave to cool to room temperature (optional). Stir in the lime zest, a pinch of sea salt and black pepper.
- Serve the quinoa topped with cucumber, pickled radishes, avocados, rocket and salmon. Drizzle over the sauce. Garnish with the sliced chilli (to taste), sesame seeds and remaining spring onions.
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