Denise says:

  • 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.
  • Preparation Time:  40 minutes
  • Cooking Time: 10 minutes
  • Serves:  4 people

Ingredients:

  • Miso Ginger Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons maple syrup or honey
  • 1 tablespoon miso
  • 1 tablespoon soy sauce
  • 2 teaspoons minced ginger
  • ¼  teaspoon 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 tablespoons white sesame seeds
  • 3 tablespoons black sesame seeds
  • Pinch salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon dried thyme
  • 4 fresh salmon steaks – skin removed (Approx 170g-200g each)
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil (for frying)

Method

  1. Combine dressing ingredients in a small blender or food processor. Add wasabi – to taste!
  2. Prepare all the salad ingredients.
  3. 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.
  4. 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.
  5. 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.
Tagged in: Asian, avocado, black sesame seeds, Buffet, Carrots, cucumber, dinner, Edamame, Ginger, Lunch, miso, radishes, Salmon, sesame oil, Spinach, Spring Onions, washabi, white sesame seeds