This salmon and green tea poke (‘poh-ke’) bowl is a true hero dish.
Don’t panic about the number of ingredients – it’s more about ‘throwing it together’ than cooking. You marinate the salmon, make the cauli rice salad, combine it all and top with the toasted nori sheets these are optional but do enhance the meal’s nutritional quality and is well worth it. Find them in the ‘international’ aisle of the supermarket).
Prep time: 20 mins
Cook time: 2-3 mins for cauli-rice and spinach
Carb count: 13g per serve
For the poke salmon:
- 500g salmon fillets (skinless, boneless)
- 2 tablespoons of white sesame seeds (use black sesame seeds as well if you have them)
- 1 tablespoon of sesame oil
- 1 tablespoon of tamari sauce (soy sauce or GF soy sauce can be substituted)
- ½ teaspoon of salt
For the cauli rice salad:
- 1 cauliflower (or buy the bags of cauli pearls from the supermarket)
- 100g bag of baby spinach
- 2 cups frozen shelled edamame beans
- (to defrost and “cook” these, just take them out of the freezer and cover them with hot water. No more cooking required!)
- 2-3 tbsp olive oil
- 1 bag of green tea (best quality you can find)
- 1 bunch of spring onions
- 2 carrots
- 1 avocado
- 1 tablespoon sesame oil
- 2 tablespoons of pumpkin seeds
- 2-3 teaspoons of tamari sauce (soy sauce or GF soy sauce can be substituted)
- Optional extra – 1-2 Japanese Nori sheets. (They’re easy to find, just look in the international aisle in the supermarket).
Remove the skin and any pin-bones from the salmon, and discard. Chop the salmon into small pieces and place in a medium-sized bowl. Add the sesame seeds, oil, tamari and salt. Stir to coat the salmon well. Set aside to marinate. If using the nori sheets, pre-heat the oven to 180°C.
Cut the leaves and base away from the cauliflower, and discard. Cut the cauliflower into small to medium florets, place in a food processor and pulse until chopped into rice-sized bits. Roughly chop the baby spinach. Place the edamame beans in a bowl and cover with hot water.
Heat the oil in a frying pan over a medium heat, add the cauli rice and a pinch of salt, and stir-fry for 2–3 minutes until the cauli rice begins to soften. Tear open the green tea bag and add about 1 teaspoon to the rice and stir through. Add the spinach and stir through for 30 seconds to wilt the greens. Set aside in the pan to keep warm.
Finely slice the spring onions and place in a large salad bowl. Dice or mandolin the carrots and cut the avocado pieces into wedges, adding them to bowl. Drain the edamame beans and add along with the sesame oil, pumpkin seeds and tamari. Toss the salad and dressing together well.
Place the nori sheets, if using, on a baking sheet and toast in the oven for about 10 minutes. You want them to turn crunchy, not burn, so keep an eye on them. When they’re done, break them into pieces.
Spoon the cauli rice into bowls. Place salad in one half of the bowl, and salmon in the other half. Top with crunchy nori, if using.