Cook: Prep 30 mins plus 6 minutes cooking time

Serves: 4

This sesame seared salmon poke bowl is light, refreshing and colourful. You can use this recipe as a base and substitute with other salad ingredients if preferred.

Method

Combine dressing ingredients in a small blender or food processor. Add wasabi to taste.
Prepare all the salad ingredients.
For the salmon, place the sesame seeds, salt, pepper and thyme in a wide bowl and stir well. Brush the salmon with soy sauce and coat on all sides with the sesame seed mix, pressing in the sesame seeds.
To sear the salmon, heat a large frying pan with olive oil over a medium heat. When hot, place the salmon carefully in the frying pan and sear the first side until golden, approx. 3 to 4 minutes depending on thickness. Turn and sear on the other side until completely cooked in the centre. Place on kitchen paper to remove any excess oil. Leave to rest for 5 minutes.
To assemble the poke bowl, mix the spinach, cucumber, edamame, radishes and carrots in a large bowl. Spoon over a little dressing to coat. Divide among 4 plates. Top with salmon and avocado slices. Garnish with the spring onions and drizzle any remaining dressing.

@deniseskitchen

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Ingredients

Name: Salmon poke bowl with miso ginger dressing
Prep time: 40 min
Yield: 4
Ingredients: Miso ginger dressing; 3 tbsp olive oil; 1 tbsp sesame oil; 2 tbsp rice vinegar; 1 ½ tbsp maple syrup or honey; 1 tbsp miso; 1 tbsp soy sauce; 2 tsp minced ginger; ¼ tsp wasabi (optional); Pinch salt and freshly ground black pepper; Salad; 150g baby spinach or rocket leaves; 1 cucumber, sliced into ribbons; 150g edamame, fresh, or defrost from frozen; 50g radishes, sliced; 200g carrots, peeled and grated; 2 spring onions, sliced; 2 avocados, sliced; Seared salmon; 3 tbsp white sesame seeds; 3 tbsp black sesame seeds; Pinch salt; 1 tsp fresh ground black pepper; 1 tsp dried thyme; 4 fresh salmon steaks, skin removed (Approx 170g-200g each); 1 tbsp soy sauce; 1 tbsp olive oil (for frying)

Miso ginger dressing
3 tbsp olive oil
1 tbsp sesame oil
2 tbsp rice vinegar
1 ½ tbsp maple syrup or honey
1 tbsp miso
1 tbsp soy sauce
2 tsp minced ginger
¼ tsp wasabi (optional)
Pinch salt and freshly ground black pepper
Salad
150g baby spinach or rocket leaves
1 cucumber, sliced into ribbons
150g edamame, fresh, or defrost from frozen
50g radishes, sliced
200g carrots, peeled and grated
2 spring onions, sliced
2 avocados, sliced
Seared salmon
3 tbsp white sesame seeds
3 tbsp black sesame seeds
Pinch salt
1 tsp fresh ground black pepper
1 tsp dried thyme
4 fresh salmon steaks, skin removed (Approx 170g-200g each)
1 tbsp soy sauce
1 tbsp olive oil (for frying)

Salmon poke bowl with miso ginger dressing

Topics:

Ingredients

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