Ponzu Salmon Poke Bowl
with Sesame Rice & Snow Pea Slaw- Sesame
- Eggs
- Gluten
- Soy
- Wheat
- Fish
- Sulphites
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Crustaceans
- Mollusc
- Eggs
- Cashew
Tonight, it's all about capturing the flavour of a sushi roll but all loaded into a colourful bowl - from the sesame rice, succulent salmon to creamy slaw, all topped off with a generous dollop of coconut sweet chilli mayo… this dish will give your local poke joint a run for its money. *Unfortunately, this week’s Asian greens were in short supply, so we’ve replaced them with baby spinach leaves. Don’t worry, the recipe will be just as delicious!*
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
snow peas
1 bag
shredded red cabbage
1 packet
sesame dressing
(Contains: Sesame, Eggs, Gluten, Soy, Wheat; May be present: Milk.)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
ponzu
(Contains: Soy, Sulphites; May be present: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)
1 packet
crispy shallots
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Almond, Macadamia, Walnut, Cashew.)
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
1 bag
mixed leaves
½
onion
Not included in your delivery
olive oil
water
¼ cup
white wine vinegar
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to boil. Add jasmine rice and a pinch of salt. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes. • Stir through Japanese dressing and 1/2 the mixed sesame seeds.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, thinly slice onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside. • Trim snow peas, then thinly slice lengthways. • In a large bowl, combine snow peas, shredded red cabbage and sesame dressing. Season to taste. Set aside
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry mixed leaves until just wilted, 1-2 minutes. Season. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel, then season both sides with salt and pepper. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Remove pan from heat, then add ponzu, turning to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• Drain pickled onion. Divide sesame rice between bowls. Top with slaw, stir-fried greens and ponzu salmon, spooning over any remaining sauce from pan. • Sprinkle with remaining sesame seeds. • Top with pickled onion, crispy shallots and coconut sweet chilli mayonnaise to serve.
