While a Poke bowl is usually made with Sashimi grade fish, I’m not into raw style fish at all, I just can’t take the texture. This is a lovely take on it though with a rainbow of colors in the salad and the salmon just cooked enough to leave it lovely and tender and moist. This dressing makes loads and will keep in the fridge for a week or so. Its delicious on any salads or crunchy veg as well as making the perfect marinade for the salmon…. Good fats, loads of vitamins, minerals and antioxidants…. Health on a plate.
2-4 Salmon Darnes
1/3 of the dressing
1 tbsp sesame seeds
Marinade the salmon in the portion of dressing for a couple of hours if possible, in the fridge.
3 tbsp miso paste
1 clove of garlic peeled chopped and mashed
3 tbsp of mirin
Grated zest of 1/2 lemon
1 tbsp sesame oil
1 tbsp soy
1 tbsp ginger chopped and mashed
30ml rice or white wine vinegar
salt & pepper to taste
1 mango peeled and thinly sliced
1 butterhead lettuce cleaned and sliced
3 baby cucumbers washed and sliced
1 carrot peeled and grated
3 radishes cleaned and sliced
2 spring onions, cleaned and sliced on the diagonal
100gr rice noodles cooked and cooled
2 tbsp fresh chopped coriander
handful of chopped peanuts and fried onions
Preheat a grill to 200 and place the salmon under it to cook for about 8 minutes depending on thickness.
After about 5 minutes, sprinkle over the sesame seeds and continue cooking until done.
Place all the salad ingredients ins serving bowl and drizzle over a good few glugs of the marinade and gently mix to incorporate.
Serve the salad with the salmon darnes.