Salmon, Pickled Walnut & Cabbage Poke Bowl
Servings 2 Servings
Calories 897kcal
Ingredients
- 75 g California Walnuts
- 2 tbsp white wine vinegar
- 150 g brown basmati rice
- 2 salmon fillets (250g)
- 150 g red cabbage shredded
- 1 ripe avocado sliced (100g)
- 1½ tbsp toasted sesame oil
- Sriracha sauce to garnish
- coriander leaves to garnish
- nigella seeds to garnish
Instructions
- Mix the walnuts and vinegar together in a small bowl and set aside.
- Cook the rice in boiling water for 20-25 minutes until tender, drain.
- Meanwhile, poach the salmon in a large pan of boiling water for 5 minutes then remove, add the cabbage to the water and blanch for 30 seconds and drain well. Remove the skin from the salmon and break into large flakes.
- Divide the rice between 2 bowls and top with the salmon, cabbage and avocado, sprinkle over the walnuts and reserved vinegar and drizzle with sesame oil.
- Serve drizzled with sriracha sauce and a sprinkling of coriander leaves and nigella seeds.
Nutrition
Calories: 897kcal | Carbohydrates: 69g | Protein: 42g | Fat: 48g | Saturated Fat: 6.5g | Fibre: 9.3g | Sugar: 7.7g
Notes
Cooks tip
Great with tuna or cooked chicken breast.
Great with tuna or cooked chicken breast.
