New Zealand Salmon, Sea­weed and Av­o­cado Poke Bowl

Good - - FOOD -

I fell in love with poke bowls on my first visit to Hawaii. We have such amaz­ing pro­duce in New Zealand and this poke bowl is the per­fect com­bi­na­tion of fresh stress-bust­ing in­gre­di­ents.

Fresh New Zealand salmon is my favourite va­ri­ety of fish. It is also loaded with omega-3 fatty acids EPA and DHA, which are thought to play a role in your emo­tional well­be­ing. Sea­weed not only works per­fectly with salmon, but has its own stress-bust­ing prop­er­ties as it’s a great source of mag­ne­sium and tryp­to­phan. Serves 4 400g sashimi-grade

New Zealand salmon 3 tbsp soy sauce 1 tsp rice wine vine­gar 1 tsp sesame oil ½ tsp honey 2 spring onions, sliced thinly 1 tbsp sesame seeds, toasted 1 cup cooked quinoa 2 cups chopped kale 1 large ripe av­o­cado,

thinly sliced 1 cup sea­weed salad (from

a sushi bar) ½ cu­cum­ber, sliced thinly 1 lime, cut in quar­ters Cut the salmon into small cubes and set aside. In a small bowl com­bine the soy sauce, rice wine vine­gar, sesame oil, honey, spring onions and toasted sesame seeds. Com­bine with the salmon, en­sur­ing the salmon is evenly coated with the sauce. In 4 large serv­ing bowls ar­range the quinoa, kale, av­o­cado slices, sea­weed salad and cu­cum­ber in or­gan­ised sec­tions. Di­vide the salmon be­tween the bowls. Gar­nish with a lime wedge. Serve with chop­sticks and en­joy!

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