Dinner
Salmon poke with miso-sesame dressing
A beautifully simple, omega-rich dinner bowl built around wild salmon, brown rice, and crunchy veg. Nourishing, satisfying, and ready in under 30 minutes.
Dinner · 25 Min · Serves 2
Ingredients
- 300g sashimi-grade salmon fillet
- 300g (1½ cups) cooked brown rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 100g shelled edamame
- 80g shredded purple cabbage
- 2 spring onions, sliced
- 1 tbsp sesame seeds
- Marinade: 1 tbsp white miso paste, 2 tbsp tamari, 1 tbsp sesame oil, 1 tbsp rice wine vinegar, 1 tsp fresh grated ginger, 1 tsp sriracha (optional)
Method
- Slice salmon into bite-sized cubes. Whisk together miso, tamari, sesame oil, rice vinegar, ginger, and sriracha if using.
- Add salmon to the marinade and toss gently. Set aside for 10 minutes — don't leave much longer as the acid will start to cure the fish.
- Divide warm brown rice between two bowls.
- Arrange salmon, avocado, cucumber, edamame, and cabbage over the rice.
- Drizzle any remaining marinade over the bowls. Top with spring onion and sesame seeds.
doTERRA oil tip: A drop of Lemon essential oil stirred into the marinade brightens the whole dish. If you enjoy heat, a tiny drop of Black Pepper oil adds warmth without overpowering the salmon.
Marcia's tip: Use pre-cooked brown rice pouches to make this genuinely a 15-minute meal. No shame in that shortcut.