Summer Wasabi Salmon Poke Bowl Dinner For 2
On a hot day in the summer, sometimes all you want is chilled foods. This Salmon Poke Bowl dinner is exactly that, plus extra side dishes that helps you get all the nutrients you need in a meal. In one set, you get creamy, spicy salmon poke, bright marinated tomatoes, and a warm miso soup that cleans out your fridge. There’s minimal cooking, but it’s still super healthy with lean proteins, healthy fats, and tons of fiber for two people!
Plum Marinated Shiso Cherry Tomatoes
I’m starting with the Japanese Plum Shiso Marinated Cherry Tomatoes, because they just tastes so much better after sitting in the fridge for a while. I first tasted this refreshing Japanese side dish when I was in Osaka. Since then, I’ve been testing recipe after recipe to recreate these perilla-packed tomatoes. That floral aroma with sour-sweet tomatoes makes the perfect palette cleanser after bites of creamy wasabi poke!
- 4 cups cherry tomatoes preferably fresh tomatoes on the vine
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoon plum syrup
- 2 tablespoon rice vinegar
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon salt or to taste
- Black pepper to taste
- 4-5 perilla leaves or shiso leaves, thinly sliced
- Green onion chopped, for garnish
Creamy Wasabi Salmon Poke Rice Bowl
Then comes our main dish: Creamy Wasabi Salmon Poke Rice Bowl. It’s filling, but still cooling and refreshing. It reminds me so much of enjoying poke in Hawaii on the beach! Honestly, the best way to remember a vacation sometimes is just to recreate the food you enjoyed. There’s no cooking at all except for making hot rice, which makes things so easy! Make sure to mix the seaweed in your rice for maximum umami flavor. Pro tip, have an extra pack of seaweed sheets on the side so you can wrap every bite with it!
- 300 g Sashimi-grade Salmon cut into bite-sized pieces
- 1 tablespoon soy sauce
- 2 tablespoons Japanese mayo
- 1 teaspoon wasabi or more to taste
- 1 teaspoon sesame oil optional
- 1 tablespoon masago
For serving:
- 2 bowls hot cooked rice
- 1 Sheet roasted seaweed crushed, plus extra for garnish/toppings
- Green onion chopped
5 Minute Veggie Miso Soup
Finally, I used all the leftover vegetables in my fridge to make an easy 5 minute Vegetable Miso Soup. It not only warms up your stomach from all the cold foods, it’s also packed with gut-healthy benefits. Today’s veggies include zucchini and mushrooms, but honestly, I throw in any leftover veggies I have. This soup is my favorite way to add in extra fiber and proteins to a meal!
- 2 cups Dashi Stock
- 1.5 tbsp Miso Paste
- 1 cup Tofu diced
- 1 tbsp Dehydrated Seaweed
More Meal Plans For Two To Make Dinnertime Simple!
