Ingredients:
Poke
- 450g /1 lb previously frozen wild salmon, skinned and cut into ¾ inch cubes
- 1 medium ripe avocado, diced
- ½ cup thinly sliced yellow onion
- ½ cup thinly sliced scallion greens
- ½ cup chopped fresh cilantro
- ¼ cup tobiko (flying fish roe) or other caviar
- 3 Tbsp reduced-sodium tamari
- 2 Tsp toasted (dark) sesame oil
- ½ Tsp Sriracha
Brown Rice Salad
- 2 cups cooked short-grain brown rice, warmed
- 2 cups packed spicy greens, such as arugula, watercress or mizuna
- 2 Tbsp rice vinegar
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp Chinese-style or Dijon mustard
Method:
- Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.
- Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.
From: EatingWell Magazine.
