Date-Night Salmon & Ponzu Poke Bowl
with Chilli-Pineapple Salsa & Crispy Shallots
- Fish
- Gluten
- Soy
- Wheat
- Sesame
- Eggs
- May contain traces of allergens
- Almond
- Eggs
- Fish
- Milk
- Sesame
- Sulphites
- Soy
A seared salmon slaw bowl, we say yes please! This Japanese-inspired dish is a flavour sensation, with sweet-soy salmon, crunchy slaw, zesty pineapple salasa, rapid rice and crispy shallots sprinkled over. Dig in!
Ingredients
280 g
Salmon
(Contains: Fish)
1 packet
Microwavable Basmati Rice
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)
1
Cucumber
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1
Radish
1
Lime and Chilli Mayo
(Contains: Eggs)
1 tin
Pineapple Slices
1
Lemon
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (rice wine or white wine)
Nutrition
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with a paper towel and season both sides with salt and
pepper.
• When the pan is hot, cook salmon, skin-side down first, until just cooked
through, 2-4 minutes each side.
• In the last minute, add sweet soy seasoning, gently turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, thinly slice radish.
• Thinly slice cucumber (see ingredients) into half-moons.
• Drain pineapple slices and roughly chop.
• Slice lemon into wedges.
• Microwave basmati rice until steaming, 90 seconds.
• In a medium bowl, combine shredded cabbage mix, radish and ponzu
sauce. Season to taste with salt and pepper.
• In a second medium bowl, combine pineapple and a squeeze of lemon.
• Divide rice between bowls.
• Top with salmon, ponzu slaw, cucumber and zesty pineapple salsa.
• Drizzle over lime & chilli mayo and sprinkle over sesame seeds to
serve. Enjoy!
