Crispy Salmon Salad Bowl
This is DIY perfection - so many beautiful things to choose from. While you're plating up, box up a lunch box for yourself as well.
Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes
INGREDIENTS
1 tbsp olive oil
600g salmon fillet, skin on, pin-boned
1/2 cup poke zen dressing
1 avocado, quartered and peeled
2 tbsp black and white sesame seeds, toasted
1/4 cabbage, thinly sliced or shredded (about 4 cups worth)
250g microwave brown rice
6 radishes, shaved
2 Lebanese cucumbers
3-4 x 7-minute boiled eggs
2 spring onions, green part only, sliced
1 cup shelled cooked edamame
1 packet (2g) crisp seaweed snacks
1 cup seaweed salad (store bought)
2 tbsp pickled ginger
a baby fist of coriander leaves
METHOD
Starting with a cold pan, add the olive oil and place the salmon in, skin side down. Fry over medium heat for 5-7 minutes until the skin is golden.
Flip the salmon, remove the pan from the heat, and let the residual warmth cook it through. Adjust the time to your preference - medium-rare or well-cooked.
Allow the salmon to cool, then remove the skin and break it into bits. Fry it a little more for extra crispiness if you like.
Cut the salmon flesh into cubes and toss with some of the poke zen dressing. Save the rest for drizzling over the salad.
Dunk the sides of the avocado in cool water, then dip in the toasted sesame seeds to coat.
Assemble the salad on a platter, incorporating the salmon, avocado, cabbage, rice, radishes, cucumbers, spring onions, edamame, seaweed snacks, seaweed salad, pickled ginger and coriander leaves.
Just before serving, cut the boiled eggs in half lengthways and place them on top of the salad.
HINTS
Strongly recommend you try to find Ora King NZ salmon, or sub out for trout - unfortunately at the moment our salmon farming techniques are not great.
Switch out the fish for grilled chicken or tinned tuna and this bowl works just as well.
Starting the salmon in a cold pan is the trick to skin that renders slowly and turns properly golden and crisp rather than seizing and sticking.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 13,000 kJ (3100 cal)
Protein: 170 g
Fat: 155 g
Saturated fat: 30 g
Carbohydrate: 135 g
Sugars: 30 g
Fibre: 30 g
Sodium: 3000 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.