Cutting down on salt
doesn't mean you have
to cut out flavour.

The best way to cut down on your salt intake is to cook fresh! You’ll find below some easy recipes that are full of flavour and low in salt. They are also recipes that will store well and can be easily prepared at the beginning of the week, so you don’t have to reach for processed foods during the busy working week. Most of them are super simple so get the kids involved and cook up a storm!

Salmon Poke Bowl

  • Sodium

    275mg

  • Energy

    2326kJ

  • Fat

    31.7g

  • Sat Fat

    6.2g

  • Sugar

    5.5g

Ingredients

  • 1 cup brown rice
  • 460g fresh salmon, diced into 2cm cubes
  • 1 tablespoon reduced-salt soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • 1 clove garlic, crushed
  • 2 tablespoons shelled edamame beans
  • 1 Lebanese cucumber, peeled into thin ribbons
  • 4 radishes, thinly sliced
  • 1 avocado, thinly sliced
  • 2 carrots, peeled and grated
  • 4 cups spinach leaves
  • Black sesame seeds, to serve

Method

Recipe from heartfoundation.org.au. © National Heart Foundation of Australia 2018, reproduced with permission.

  1. Place 2.5 cups water in a medium pot, cover and bring to the boil. Add 1 cup rice, cover, and reduce heat to low. Simmer until rice is cooked, about 35-40 minutes. Drain rice. Set aside to cool.
  2. Meanwhile, in a medium-size bowl combine salmon, salt reduced soy sauce, sesame oil, ginger and garlic. Stir well to combine. Marinate for 30 minutes in the fridge.
  3. Divide rice, edamame beans, cucumber, radishes, avocado, carrots, spinach and salmon between 4 bowls. Sprinkle with black sesame seeds.

Tip: Shredded cooked chicken breast, tuna or tofu can be substituted for salmon. Quinoa can be substituted for brown rice.