Salmon Poke Bowl

Name: Salmon Poke Bowl
Prep time: 30 min
Cook time: 4 min
Yield: 4 serves
Ingredients: 2 x 300g skinless salmon fillets; 2 x 180 packets ready to eat soba noodles; 125g sugar snap peas, trimmed; 1/2 cup frozen, shelled edamame beans; 1 large carrot, peeled and grated; 1 cucumber, washed and peeled into thin ribbons with a vegetable peeler; 6 radishes, thinly sliced; 1 avocado, thinly sliced; Finely sliced shallot and chopped coriander for garnish; Japanese Roasted Sesame Dressing or Chilli sauce for serving.; Marinade; 1 tbsp sesame oil; 1 tsp grated fresh ginger; 1 clove garlic, crushed; 1 tbsp finely chopped coriander stalk

By Kim Freeman

This lean, flavour-filled salmon poke bowl will make you forget all about the fast food feasts of your youth. The elegant simplicity of the raw ingredients, steamed salmon and zesty marinade make for a meal that is uniquely hearty and guiltlessly healthy.

There’s nothing plain about this poke bowl – with radish, shallots and garlic in the mix, there’s a bit of kick to this elemental dish. The unmatched blend of ginger and sesame are just the right marinade for the skinless salmon, which after a lengthy marinade and—thanks to the NEFF FullSteam oven—a short steam, is succulent and still at perfect texture.

With a recipe that relies so heavily on a perfect blend of just a few simple ingredients, picking every element carefully is important to maintain the flavour of the whole. Salmon is irresistible when done well.

How to pick good salmon

Vital to any salmon recipe’s success is choosing a good fish. To help you choose well, we have the tips.

Look at the eyes, make sure they’re clear and bright, not sunken or cloudy.
The gills of the salmon should be a deep red and if you’re at a market and can feel its skin, it should be shiny and slippery to the touch.
The salmon should be firm, not floppy. Floppy fish aren’t fresh.
Buy as local as possible. In fact, Tasmanian salmon is world renowned. The fresher the fish, the tastier it will be.

Fresh and flavourful, this dish is best served cold. Perfect as a low-carb lunch or summer dinner, this salmon poke bowl is the healthy option without the sacrifice.

Function: FullSteam (100% steam)

Salmon Poke Bowl

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Prep: 30 minutes

Cooking: 4 minutes

Serves: 4

Ingredients

2 x 300g skinless salmon fillets
2 x 180 packets ready to eat soba noodles
125g sugar snap peas, trimmed
1/2 cup frozen, shelled edamame beans
1 large carrot, peeled and grated
1 cucumber, washed and peeled into thin ribbons with a vegetable peeler
6 radishes, thinly sliced
1 avocado, thinly sliced
Finely sliced shallot and chopped coriander for garnish
Japanese Roasted Sesame Dressing or Chilli sauce for serving.

Marinade

1 tbsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, crushed
1 tbsp finely chopped coriander stalk

Method

Mix sesame oil, ginger, garlic and coriander together and spoon evenly over salmon fillets.

Marinate in the refrigerator for 1 hour.

Cut salmon into slices approximately 5mm thick.

Gently separate soba noodles. Place noodles, salmon, snap peas and edamame beans onto large perforated steamer tray that has been lined with baking paper.

Cook on Fullsteam 100˚C for 4 minutes.

Divide noodles, steamed vegetables, carrot, cucumber, radishes and avocado evenly between 4 serving bowls.

Arrange salmon on top of vegetable mixture and garnish with shallot and coriander.Serve with sesame dressing or chilli sauce if desired.

Authors Bio

Kim is a qualified home economist with Cordon Bleu training. Her experience includes; Cookery Editor of Woman's Day magazine, food stylist, cookbook author, recipe development, consultant AGL Cooking School, food product development and demonstrator in the home appliance industry.

Salmon Poke Bowl

Salmon Poke Bowl

Ingredients

Method

Authors Bio

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