Salmon and Green Tea Poke Bowl sf
Not as hard as the ingredient list looks.
Servings: 4 people
Equipment
- 1 cup
- 2 medium-sized bowl
- 1 Food processor
- 1 Frying pan
Ingredients
Salmon
- 1 teabag Green Tea The best you can get
- 30 ml Water just boiled
- 500 grams Salmon fillets
- 15 ml Sesame oil
- 30 grams Sesame Seeds
- 15 ml Tamari
- 3 grams Salt
Salad
- 1 Cauliflower
- 100 grams Spinach Leaves - Baby
- 100 grams Edamame beans (or Broad beans) frozen shelled
- 30 ml Cold Pressed Olive Oil
- 1 brunch Spring Onions
- 2 Carrots
- 1 Avocados
- 5 ml Sesame oil
- 30 grams Pumpkin Seeds
- 10 ml Tamari
- 2 sheets Nori
Instructions
- Place the bag of green tea in a cup, add the boiled water and leave to soak.
- Meanwhile, remove the skin and any bones from the salmon, and discard.
- Add the sesame seeds, oil, tamari and salt, then squeeze the green tea infusion out of the bag into the bowl.
- Stir to coat the salmon well. Set aside to marinate.
- If using the Noni sheets, preheat the oven to 180 degrees Celsius.
- Cut the leaves and base away from the cauliflower, and discard.
- Cut the Cauliflower into small to medium florets, place in a food processor and pulse until chopped into rice-sized bits.
- Roughly chop the baby spinach.
- Play the edamame beans in a bowl and cover with hot water.
- Heat the oil in a frying pan over medium heat, add the cauliflower rice and a pinch of salt, and stir-fry for 2-3 minutes until the cauliflower rice begins to soften.
- Add to spinach and stir through for 30 seconds to wilt the greens. Set aside in the pan to keep warm.
- Finally sliced spring onions and place in a large salad bowl.
- Dice the carrots and cut the avocado pieces into wedges, adding them to the salad bowl.
- Drain the edamame beans and add along with the sesame oil, Pumpkinseeds and tamari. Toss the salad and dressing together well.
- If using the Nori sheets place on the baking sheet and toast in the oven for about 10 minutes. You want them to turn crunchy not burnt so keep an eye on them. When they're done, break them into pieces.
- To serve, spoon the cauliflower rice into bowls. Place the salad into one half of the bowl. And the salmon in the other half. Top with crunchy Nori if using.
