Salmon Poke Bowl
Serves 4
Ingredients
4 salmon pieces
1 cup quinoa
5 radishes
2 tbsp soy sauce
1 tbsp sesame oil (plus some for the salmon pan)
1 tbsp red or white wine vinegar
1 tsp red wine vinegar
3cm ginger
1/2 red chilli
1 lime
1/2 lemon
1/2 cucumber
2 mangos
1 Avo
3/4 cup edamame
1 tsp white sesame seeds
1 tsp black sesame seeds (optional)
1 sheet nori (optional)
Method
Place quinoa in a pot and cover with water, boil the pot with the lid on. Keep an eye on it and continue adding water as you need until the quinoa is cooked. While it’s cooking, slice radishes and put in a bowl with a tsp red wine vinegar. Heat a pan on medium and drizzle a tiny bit of sesame oil in the bottom, you won’t need much. Place the salmon in and squeeze lemon juice on top of each piece. Leave to cook. If the pan is getting too hot and the salmon skin burning, then turn down to a lower heat. Pour the soy sauce, sesame oil, vinegar and lime juice into a bowl or jug and whisk together with a fork. Grate ginger and dice up chilli and add to the sauce then whisk again, set aside. Slice up the cucumber, mango, avo and nori. Pour edamame into another pan and leave on a really low heat with a splash of water to defrost. Remove quinoa from the heat and spoon into each bowl, followed by the cucumber, mango, radishes & edamame. Pour the sauce on top of the quinoa then place the piece of salmon across the middle of the bowl. Sprinkle on the sesame seeds and the nori.