At Home With F and J

Salmon Poke Bowl

From Tim Anderson on theguardian.com

Ingredients

Serving:

(you can adjust this)

4 limes, zested and juiced
1 small red chilli, thinly sliced
4 tbsp soy sauce
2 tbsp sesame oil
1 tbsp sugar
1 tbsp rice vinegar
1 small onion, peeled and diced
Salt
500 g very fresh boneless salmon
1 ripe avocado
0.5 cucumber
50 g samphire (optional)
100 g cherry tomatoes, halved

2 tbsp wakame (or similar dried seaweed), rehydrated

40 g macadamia nuts, toasted and roughly chopped

Toasted sesame seeds

2 spring onions, finely sliced

Method

Make the dressing: stir together the lime juice and zest, chilli, soy, sesame oil, sugar and vinegar.

Toss the diced onion with a big pinch of salt and leave to sit while you get on with everything else.

Cut the salmon into 2.5cm cubes, and cut the avocado and cucumber into 1cm cubes. Break the samphire (if using) into bite-sized pieces, discarding any woody bits.

Rinse the salted onion thoroughly under cold water, then mix with the salmon, vegetables, seaweed and dressing.

You can serve it up immediately but, if you have the time, it’s better if left to marinate for at least an hour. To serve, scoop the rice into dishes and top with the salmon mixture. Garnish with the macadamia nuts, sesame seeds and spring onions.