Loaded with goodness and flavour, this Sesame Salmon Poke Bowl makes a satisfying yet simple dinner.

AuthorTessa Pennick
Rating

Loaded with goodness and flavour, this Sesame Salmon Poke Bowl makes a satisfying yet simple dinner.

Salmon_Poke_Bowl_ChangingHabits

Yields2 Servings

 2 salmon fillets (skin off)
 6 tbsp sesame seeds
 1 cup organic rice
 400 ml coconut milk
 200 g snow peas
Baba Ganoush
 1 medium eggplant
 1 clove garlic
 1 tbsp tahini
 2 tbsp lemon juice
Garnish
 2 sheets of seaweed (nori)
 2 shallots
 2 tbsp chilli flakes
 2 limes

1

Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.

2

For the Baba Ganoush cut the eggplant in half and place flat side down on the baking paper. Roast for 45 minutes until soft.

3

Once removed from the oven, scoop the flesh of the eggplant into a bowl and discard the skin.

4

Finely chop the garlic and add to a processor along with the eggplant and the rest of the Baba Ganoush ingredients. Blitz until you reach the desired consistency and set aside.

5

Rinse the rice and place in a pot (or rice cooker) with the coconut milk. Cook until soft and then rinse the rice with boiling water to remove the excess coconut milk and set aside.

6

Turn the hotplate on to a high heat. Coat both sides of the salmon in sesame seeds and place in the pan. Turn the temperature down to a medium heat and cook on both sides until the sesame seeds are golden.

7

When the salmon has cooked, set aside and keep the pan on a medium to high temperature and fry the snow peas for about 2 minutes on each side.

8

Place all ingredients into two bowls and garnish with chilli flakes, seaweed, shallots and lime.

9

Serve with your choice of sauce – sweet chilli or coconut aminos are both great options.

Category

Ingredients

 2 salmon fillets (skin off)
 6 tbsp sesame seeds
 1 cup organic rice
 400 ml coconut milk
 200 g snow peas
Baba Ganoush
 1 medium eggplant
 1 clove garlic
 1 tbsp tahini
 2 tbsp lemon juice
Garnish
 2 sheets of seaweed (nori)
 2 shallots
 2 tbsp chilli flakes
 2 limes

Directions

1

Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.

2

For the Baba Ganoush cut the eggplant in half and place flat side down on the baking paper. Roast for 45 minutes until soft.

3

Once removed from the oven, scoop the flesh of the eggplant into a bowl and discard the skin.

4

Finely chop the garlic and add to a processor along with the eggplant and the rest of the Baba Ganoush ingredients. Blitz until you reach the desired consistency and set aside.

5

Rinse the rice and place in a pot (or rice cooker) with the coconut milk. Cook until soft and then rinse the rice with boiling water to remove the excess coconut milk and set aside.

6

Turn the hotplate on to a high heat. Coat both sides of the salmon in sesame seeds and place in the pan. Turn the temperature down to a medium heat and cook on both sides until the sesame seeds are golden.

7

When the salmon has cooked, set aside and keep the pan on a medium to high temperature and fry the snow peas for about 2 minutes on each side.

8

Place all ingredients into two bowls and garnish with chilli flakes, seaweed, shallots and lime.

9

Serve with your choice of sauce – sweet chilli or coconut aminos are both great options.

Sesame Salmon Poke Bowl
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