Recipe : Teriyaki Salmon Poke Bowl
By Linda Crozier
Teriyaki Salmon Poke Bowl
INGREDIENTS
SALMON MARINADE
1 thumb of ginger
100ml tamari sauce (gluten free) or soy sauce (Kikomen is good)
125ml (1/2 cup) rice wine
2tbsp maple syrup (I use pure maple syrup as it has no added refined sugar)
2 tbsp sesame seeds
1-1.5 cups frozen shelled edamame beans
600g salmon fillet (approx 150g per serve)
ORANGE GLAZE
1/2 cup water
2 oranges juiced
2tbsp maple syrup
1.5 tbsp cornflour mixed with 2tbsp water (I do this in a small cup with a teaspoon and stir vigorously until completely mixed)
RICE
1 cup of brown rice
1/2 cup of wild or black rice
1 litre water
1 tsp salt
SALAD
1/2 cup cabbage sliced thinly
1/2 cup cos or iceberg lettuce roughly chopped
1/4 cup grated carrot
1/4 cup thinly sliced celery
1/4 cup thinly sliced spring onion
1 avocado sliced
bean shoots
1/4 cup fresh coriander (leaves only)
2 tbsp fried shallots (you can find these in most supermarkets)
Kewpie mayonnaise/aioli (for an added kick I mix 1tsp sriracha sauce with 1/3 cup aioli and drizzle this on)
METHOD
SALMON MARINADE
Grate the ginger into a saucepan add tamari sauce/soy sauce, rice wine and maple syrup and cook on low heat until the sauce starts to thicken - approximately 8-10 mins
Put aside 1/2 cup of the sauce to marinate your salmon fillets
Take the salmon fillet and make sure there are no bones by running your finger across the fillet, use tweezers to pull these out.
Cut the salmon fillet into 4 pieces cutting across the length of the fish
Pour the reserved 1/2 cup of marinade sauce into a pie dish or bowl, place the salmon pieces on top and turn the salmon to completely saturate the fillet with the marinade.
Cover and refrigerate until needed
ORANGE GLAZE
With the remaining sauce in the saucepan add 1/2 cup of water and the juice of the 2 oranges, then whisk in the mixture of cornflour and water
Put onto medium heat and bring to the boil, stirring constantly. When boiling lower the heat so the mix just simmers for approximately 1 minute (continue stirring) - the mixture should be thickened. Set aside
RICE
Combine the brown rice and wild or black rice and rinse with a sieve until water runs clear. Add to salted water in a saucepan and cook, with lid on, over medium heat until tender and cooked - approximately 35-40 mins. (add a little more water if needed)
Strain and set aside in the pot with the lid on
SALAD
Combine the cabbage, lettuce, carrot, celery and spring onion in a bowl then divide onto 4 plates
Top the salad with the sliced avocado, bean shoots, fried shallots, and fresh coriander leaves and drizzle on the Kewpie mayonnaise (regular Aioli works just as well) For an added kick I mix 1tsp sriracha sauce with 1/3 cup aioli and drizzle this on)
SALMON
Dry toast the sesame seeds over low heat until just browned -
approximately 2 mins. Set aside
Take the salmon fillets from the marinade and place them directly onto a tray lined with greaseproof paper. Bake in a preheated oven at 180 c for 10-15mins depending on how well cooked you like your salmon. (Discard the marinade)
While the salmon is baking, cook the edamame beans. Place frozen beans into a pot of boiling water and cook on high for 5 mins.
TO PLATE UP
Divide the rice into 4 and place next to the salad. Top with the edamame beans and then the salmon fillet. Spoon your orange glaze over each fillet and sprinkle with the toasted sesame seeds
For added flavour add some pickled ginger
Cheers and enjoy!
