Cold Smoked Salmon Poke Bowl
BROUGHT TO YOU BY Aoraki Salmon
Serves: 4
INGREDIENTS
180g Aoraki Cold Smoked Salmon Slices
¼ cup lime juice
1 tablespoon tamari
1 tablespoon sesame oil
2 teaspoons honey
1⅓ cups edamame beans
1¼ cups brown rice cooked as per packet instructions
4 cups baby spinach
2 cups red cabbage finely shredded
1⅓ cups seaweed salad (available at sushi shops or selected supermarkets)
2 avocados sliced
2 spring onions thinly sliced
1 red chilli finely sliced Sesame seeds
METHOD
In a small jar mix together the lime juice, tamari, sesame oil and honey. Put the edamame beans into a heat-proof jug then pour boiling water over them to thaw. Leave for a minute or so then drain well.
Divide the brown rice between four bowls then top with the spinach, cabbage, seaweed and edamame beans. Fan out the slices of each avocado half then arrange these in the bowls followed by two slices of the cold smoked salmon.
Pour over the dressing then garnish with the spring onion, red chilli and sesame seeds then serve.
Find more recipes at: www.aorakisalmon.co.nz
Aoraki salmon is available nationwide at New World, PAK’n'SAVE, selected Four Square, Woolworths, Fresh Choice and other specialty retailers.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.