POKE SALMON BOWLS

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 2563kj

2 tbsp soy sauce 2 tbsp rice-wine vinegar 2 tbsp extra-virgin olive oil 2 tsp sesame oil 1 tsp honey 1 garlic clove, crushed 400g salmon fillets, cubed 4 cups shredded wombok 1 avocado, seeded, sliced 1 mango, seeded, thinly sliced ½ cup frozen shelled edamame (soybeans) 1 sheet nori 1 tsp sesame seeds, roughly crushed pickled pink ginger, to serve 1 In a medium jug, combine soy, vinegar, olive oil, half sesame oil, honey and garlic. Season with black pepper. Pour 1 tbsp over salmon in a shallow dish, reserve remainder for dressing. 2 Divide wombok, avocado, mango and edamame among four large bowls. 3 Using scissors, cut nori into 5cm triangles and brush lightly with remaining sesame oil. Toast in a preheated frying pan, 1-2 minutes each side, until crisp. Remove from pan, sprinkle with seeds. 4 Using same pan, sear salmon 2 minutes, turning on all sides, until lightly golden. 5 Divide salmon among bowls. Drizzle with remaining dressing. Top with nori chips and pickled ginger.