One of Chef Mo’s favourite dishes, salmon poke, has been adapted to inspire your inner Zest Chef.
Wild salmon perfectly roasted tossed in our signature poke sauce, layer over sushi rice & assembled with a rainbow of veggies, drizzled with spicy sriracha crema & topped with furikake, a dry, savoury Japanese condiment. Not only is this a 5 star dish, its heart-healthy & scores you 5/5 for your daily veggie intake.
MEAL KIT CONTENTS:
12 oz wild salmon
Mirin/rice vinegar blend
Sesame oil/ginger/garlic/onion blend
*sweet soy, sambal sesame oil, lemon juice
KITCHEN ITEMS NEED:
Sheet Pan Lined with Parchment Paper
Medium Pot with Lid
2 x Cutting Board & Knife
12 oz Water
2 x Medium Skillet
2 x Wooden Spoon
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Preheat oven to 350
Slice avocado into thin pieces
Slice radishes thinly
Slice cucumbers into thin rounds
Cut salmon into small bit size pieces and place in bowl. Pour ½ poke sauce and mix well. Set aside
Thinly slice green onion
Peel & grate carrot
Thinly slice red cabbage
Step 1: Cook the Rice
In a medium pot, combine the rice, a big pinch of salt, and measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin/rice vinegar blend and green onion.
Step 2: Roast Salmon
While the rice cooks, roast salmon on a sheet pan for 2-3 minutes – it should be almost fully cooked; if you wish to have it well done, leave in for an additional minute. Remove and set aside.
Step 3: Cook Cabbage
Heat sesame oil/garlic/ginger/onion mix over medium high heat. Add cabbage and cook for 5-6 minutes, until slightly soft. Remove and set aside. Wipe out skillet.
Step 4: Assemble Bowls
Divide rice into bowls. Top with cooked salmon, cabbage, carrots, radishes, avocado, sliced cucumbers and edamame. Drizzle with Gochjang crema and any remaining poke sauce, then top with furikake.