SALMON AND QUINOA POKE BOWL
Poke /poʊˈkeɪ/ (Hawaiian for “to slice” or “cut crosswise into pieces”; sometimes stylized Poké to aid pronunciation, also called Poké Bowl) is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine.
This amount was enough for 3 people for a poke bowl with other veggies as a lunch.
- 260 g fresh Norwegian salmon fillet
- 100 ml raw quinoa
- quarter of a small head of red cabbage, finely shredded
- 2 small carrots cut into spirals
- 1 medium baby marrow, cut into julienne strips
- 1 block of herb Feta, cut into cubes
- 1 large spring onion, cut up
- quarter cup of fresh blueberries
- black sesame seeds, to garnish
- 260g fresh Norwegian salmon fillet (ask your fishmonger to remove the pin bones if you are not sure how to do it, normally they remove the skin and pin bones when they cut the fillets) Cut into cubes
- 100 ml raw quinoa (cooked as per packet instructions) and cooled before use
Arrange all the ingredients in 3 separate bowls, one for each person. Keep every ingredient separate, do not mix.
Add a dressing of choice and serve.
Note:
Any veggies of choice can be used considering that they will all be eaten raw so choose wisely and something that the people you make it for will eat. Keep colours in mind. The more contrasting the better the dish would look.
The dressing is a very personal taste sensation. You can use just soya or Japanese mayo. I mixed a little soya with lime juice and sushi rice vinegar, about the same amount of each. You can add a bit of chopped fresh chilli if you like a bit of heat.
It’s best enjoyed with chopsticks like you would eat sashimi or ramen but if you can’t manage those, just use a fork.
Recipe and photo: Elsabie Templeton
