Salmon Poke Bowl with Matcha Rice and Grapefruit Tamari
To ensure longevity of your microgreens, store them in the fridge and they should stay fresh for up to a week. The candy radish are the micros with the bright pink stem.
My Gourmet Food Bag
This dish will appear in My Gourmet Food Bag on Sunday, November 26, 2017.
- 1 cup jasmine rice
- 1½ cups water
- ½-1 teaspoon matcha powder
Salmon Poke Bowl
- ½ packet frozen edamame beans
- 300g salmon fillet
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sweet chilli sauce
- 1 packet sesame seeds
- ½ packet radishes *
- ½ telegraph cucumber *
- 1 carrot, peeled
- 1½ teaspoons sesame oil
- A pinch of chilli flakes (optional)
- 1 pottle grapefruit and tamari vinaigrette
- ½ punnet freshly snipped micro-candy radish
- 1 teaspoon shiso furikake
- 1 Prepare your vegetables. Combine rice, water, matcha powder and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
- 2 Place edamame beans into a bowl and cover with cold water to defrost for a few minutes. When defrosted drain well and set aside.
- 3 Remove skin from salmon. Place the fillet on a chopping board with the skin-side-down and thinnest part closest to you. Hold thin end of fillet and using a sharp knife, cut between the flesh and the skin slowly, until the fish pulls away from the skin, discard skin and dice salmon 1.5cm.
- 4 Place salmon in a bowl with soy sauce, vinegar, sweet chilli and sesame seeds and set aside to marinate. Thinly slice radishes and cucumber into discs and peel carrot into long ribbons.
- 5 Heat sesame oil in a large fry-pan on medium-high heat. Add edamame beans and cook for about 1 minute, add salmon and cook for a further minute, stirring often, being careful not to mash salmon until just cooked and edamame beans are bright green. Season with salt and chilli (if using).
- 6 To serve, spoon rice into bowls. Arrange radish and cucumber slices neatly in one section. Nest carrot ribbons in another section. Place a pile of salmon and edamame in one last section ensuring there is still some matcha rice showing. Drizzle over grapefruit and tamari vinaigrette and sprinkle over micro-candy radish and shiso furikake.
- SERVES 3
- Energy: 2880 kj / 688 kcal
- Protein: 32.7g
- Carbohydrate: 49.6g
- Fat: 39.3g
- Pantry staple
- * Shared ingredient with another recipe