Teriyaki Salmon Poke Bowl

Serves 4, Prep and Cook 25 mins

2 x 260g packets

skinless salmon fillets 2 tblsps teriyaki sauce 200g packet frozen

edamame beans 300g red cabbage,

finely shredded 2 tblsps bottled Japanese salad dressing

1 carrot, peeled,

finely shredded

¹⁄³ cup chopped

tamari almonds Cooked brown rice, pickled ginger and Kewpie mayonnaise, to serve

1 Place the salmon and sauce in a bowl. Toss to coat.

2 Heat a lightly oiled, large frying pan over medium-high heat. Add salmon. Cook for 3 to 4 minutes on each side, or until cooked through. Remove from the pan. Rest 5 minutes.

3 Meanwhile, cook edamame beans in a small saucepan of boiling water until tender. Drain. Rinse under cold water. Drain well.

4 Place cabbage and dressing in a bowl. Toss to coat.

5 Divide cabbage, beans, rice, carrot and salmon among bowls. Sprinkle with almonds. Top with ginger. Drizzle with Kewpie mayonnaise.