Salmon Poke Bowls

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SERVES FOUR
PREP TIME: 20 MINUTES
COOKING TIME: 20 MINUTES

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Ingredients

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FOR THE POKE BOWLS

4 SALMON FILLETS, SKIN ON

1 CUP COOKED & COOLED QUINOA

1 CUP SHREDDED ICEBERG LETTUCE

1 CUP SPINACH

2 STALKS SPRING ONION, FINEL CHOPPED

1 CUCUMBER, SLICED

1 - 2 CARROTS, RIBBONED

1 AVOCADO, SLICED

1/2 CUP FROZEN EDAMAME, STEAMED

1 RED CHILLI, SLICED TO SERVE

PICKLED GINGER, TO SERVE

FRESH LIME, CUT INTO WEDGES

CORIANDER, TO SERVE

SESAME SEEDS, TO SERVE

FOR THE STICKY GINGER SAUCE

JUICE OF 1 LIME

1 TBSP TAMARI

KNOB OF GINGER, GRATED

DRIZZLE OF HONEY

1 TSP FISH SAUCE

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Utensils

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GRATER

MEDIUM FRY PAN

MEDIUM POT OR RICE COOKER FOR QUINOA

SHARP KNIVES

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Method

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1. IN A RICE COOKER, COOK THE QUINOA IN 1 1/2 CUPS WATER. ALTERNATIVELY COOK QUINOA IN A MEDIUM POT WITH 2 CUPS WATER, BRINGING TO THE BOIL & SIMMERING ON LOW FOR 15 MINS WHILE WATER ABSORBS

2. PREPARE ALL OTHER POKE BOWL INGREDIENTS READY FOR ASSEMBLE IN BOWLS

3. IN A SMALL BOWL, MIX ADD DRESSING INGREDIENTS TOGETHER AND SET ASIDE

4. REMOVE THE EDAMAME FROM THE FREEZER & PLACE IN A MICROWAVE SAFE CONTAINER. MICROWAVE FOR 1.5 MINS

5. SEASON SALMON WITH SALT & PEPPER. HEAT A FRY PAN OVER MEDIUM HIGH HEAT. IN 1 TBSP OLIVE OIL, COOK THE SALMON SKIN SIDE UP FIRST. COOKING TIME WILL DEPEND ON YOUR LIKING - BUT AROUND 8 MINUTES OR UNTIL CRISPY

6. REMOVE FROM THE HEAT & LET THE SALMON REST FOR A FEW MINUTES WHILE YOU ASSEMBLE THE BOWLS

7. TOP WITH GINGER, DRESSING, CHILLI, CORIANDER & FRESH LIME - ENJOY !

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