Ponzu Salmon Poke Bowl
with Sesame Rice & Snow Pea Slaw
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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.
