Packed with protein and veggies, this dish brings all the flavours of a poke bowl with a fraction of the carbs!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Salmon Fillets, skin-on
(Contains Salmon)
285 g
Cauliflower
56 g
Edamame
(Contains Soy)
1 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit(s)
Mini Cucumber
1 tbsp
Seasoned Rice Vinegar
(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)
2 unit(s)
Green Onion
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
If you've opted to get salmon, pat salmon dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high heat. When hot, add remaining sesame oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**