Huon Salmon Poke Bowl by Lyndi Cohen
Food that tastes good and looks good AND is good for you. Our friend nutritionist Lyndi Cohen has built a great reputation on ticking all those boxes when it comes to preparing great food.
This is fresh, delicious and when ready, you’re going to want to take a photo of it! Did someone say #foodporn.
- Preparation:
- 5 Minutes
- Cooking:
- 15 Minutes
- Serves:
- 2
Ingredients
- 2x140g Fresh Huon Salmon - skin off
- 1/4 Purple cabbage, shredded
- 1 Carrot, shredded
- 2 cups Mixed leaves
- 1 Punnet cherry tomatoes
- 1/4 Small red onion, sliced
- 1/2 cup Edamame beans
- 1/2 Avocado
- 1 Handful coriander leaves
- 1 tsp Sesame seeds
- 3 tbsp Soy sauce
- 1/2 tsp Sesame oil
- Juice 1 lime
- 1 1/12 tsp Grated fresh ginger
Method
-
1
In two serving bowl, arrange salad ingredients equally in row. Finish by adding the raw Huon salmon and a sprinkle of sesame seeds.
-
2
Mix dressing ingredients together, serve and enjoy!
-
3
Tip: To save time, buy pre-sliced vegetables or use a mandolin.
Huon Salmon Poke Bowl by Lyndi Cohen