Salmon Poke Bowl
Always a favourite of mine when it gets a bit warmer, as it’s such a light and refreshing meal. Also, it’s basically just chopping so win-win.
Ingredients (serves 2)
Prep time: 15 mins Cooking time: none
2 raw salmon fillets (sushi grade), skin removed
3 limes
1 red onion
3 tbsp vinegar
Microwaveable sticky rice
2 small avocados or 1 large
1-2 spring onions
Small bunch fresh coriander
Toasted sesame seeds
Dressing:
- 1 tbsp sesame oil
- 0.5 tbsp fish sauce
- 0.5 tbsp soy sauce
- 0.5 tbsp vinegar
- juice from 1 lime
- 1 tsp brown sugar
Method
A few hours before serving, chop the red onion into thin semi circles. Place in a bowl and cover with the vinegar, as well as a pinch of salt & pepper. Leave in the fridge until serving
About 30-45 mins before serving, dice up the salmon. Place in a bowl and cover with the lime juice, as well as a pinch of salt & pepper. Mix well and leave in the fridge until serving.
When ready to eat, chop the avocado & drizzle with any remaining lime juice. Pop in the fridge to avoid browning while you make the rest of the bits. Chop the spring onions and the coriander. Make the dressing by combining the ingredients in a bowl/ramekin and mix well.
Heat the rice as per packet instructions then plate up with the rice in the centre and the other ingredients round the side. Give the dressing a final stir and drizzle over the top. Finally, garnish with the sesame seeds. Easy peasy!
