I first had this at Grainger & Co in Ladbroke Grove, and had to make my own straight away. They had some parboiled green beans on top as well, which worked really well. I didn’t have any when I made this though it was still awesome! It’s a really super simple and tasty meal for lunch or dinner.
Couple of decent sized super fresh skinned salmon fillets (or tuna also works well)
Ripe avocado
Spring onions
Cucumber and leaves
Fresh coriander, mint, parsley and Thai basil (optional)
Parboiled and cooled green beans (optional)
Fresh lime, halved
Sesame seeds
Cooked brown rice
2 dessert spoons tamari / soy sauce
2 dessert spoons rice vinegar
1 teaspoon sesame oil
2 teaspoons mirin
1 teaspoon tahini
Chilli sauce – to taste
The one thing you’ll need to cook in advance is the brown rice – this can take a while, and it’s best to leave it to cool to room temperature rather than have hot rice. It’s simple enough – rinse, put in boiling water for 20 minutes or so (depending on the rice), drain, pop back in the pan with a lid on top to steam finish.
Combine the poke dressing ingredients in a jar and shake. Some say to add a bit of brown sugar for sweetness, but I don’t think it needs it. I like to steep the chopped spring onions (or red onion, if you prefer) in the dressing for a while to take the “edge” off the onion.
Prepare your salad as you see fit – lots of herbs work well as a base, with mixed leaves. Half the cucumber lengthways and scoop out the seeds. I like to keep mine completely green, but some sliced radishes work well.
You’ll need a sharp nice to cut the salmon properly – first into thick slices, then lengthways into strips, then across into cubes.
Mix the salmon with the onion and the dressing and leave for 3-5 minutes to “cook” in the acidity of the dressing, before serving up.
Like with most seeds, the sesame benefit from being pan toasted in a dry frying pan before sprinkling on top. Fresh lime juice never goes amiss, I like to serve with half a lime each to squeeze on top as you see fit.
I’m seriously hungry now and wish I was eating this. Dammit.

1 Comment

  1. Once the lemon and vinegar contact the salmon, the acids will begin to cook the fish ever so slightly and the brilliant salmon color will dull.

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