Poke Salmon Bowls
SERVES 4 PREPARATION 15 MINUTES COOKING 10 MINUTES
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons olive oil
2 teaspoons sesame oil
1 teaspoons honey
1 garlic clove, crushed
400g salmon fillets, cubed
4 cups wombok, shredded
1 avocado, seeded, sliced
1 mango, thinly sliced
½ cup frozen shelled edamame beans
1 sheet nori
1 teaspoon sesame seeds, roughly crushed
pickled pink ginger to serve
1. In a jug, combine soy, vinegar, olive oil, half the sesame oil, honey and garlic. Pour 1 tablespoon over salmon in a shallow dish and reserve the remainder for the dressing.
2. Divide cabbage, avocado, mango and edamame among four large bowls.
3. Using scissors, cut nori into 5cm triangles and brush lightly with remaining sesame oil. Heat…
