Spicy Salmon Poke Bowl
July 17, 2017 | Serves 2
- 1 Portion of Asian Slaw
- 300g of Fresh Salmon
- 3 Spring Onions
- 1 Tablespoon of Sesame Oil
- 2 Tablespoons of Tamari or Soy Sauce
- 1-2 Teaspoons of Crispy Chili Oil (from the Asian market)
- 2 Tablespoons of Sesame Seeds
- 1 Avocado
- Pickled Cucumber/Pickled Ginger
- Edamame etc
This is just my dream meal. I love any poke but this is my favourite combination at the moment. Poke is so delicious and full of protein and it’s so easy to customize just the way you like it. I’m loving a bit of spice lately so this one has a little more heat than my tuna poke bowl but you can adjust the amount of chili oil to your liking. I seriously recommend popping into your local Asian market to pick up a jar of crispy chili oil (I’m obsessed with the Lao Gan Ma one). It’s a good excuse to get some nice extras too to fill up your bowl with loads of colours and textures.
Cut the salmon into small ½ inch cubes. Thinly slice the spring onions and add them to a medium sized bowl with the salmon. Whisk together the tamari, sesame oil and chili oil (I use 2 teaspoons but try one and taste) and drizzle it over the salmon. Toss well, cover and refrigerate while you make the slaw.
Make the slaw and add some to each bowl.
Toast the sesame seeds in a pan on medium heat until lightly golden. When they’ve cooled, add them to the bowl with the salmon and toss well.
Slice the avocado and divide it between the bowls, along with the salmon. Add any extras and tuck in.