Asian-style colorful maple salmon poke bowl
Recipe
This recipe features our Xquise maple vinaigrette which is intended to be a great collaboration with our signature O d'érable.
An excellent summer recipe full of colors and flavors.
Enjoy your viewing & above all, enjoy your meal!
Colorful Maple Salmon Poke Bowl
Ingredients
(2 servings)
For the salmon marinade:
- ¼ cup reduced sodium soy sauce
- 2 tbsp. teaspoon toasted sesame oil
- 1 shallot thinly sliced on an angle, set aside
For the Asian maple vinaigrette:
- ½ cup Xquise maple vinaigrette
- 2 tbsp. teaspoon toasted sesame oil
- 1 C. 1 tsp Sicilian lemon white balsamic
- 4 tbsp. teaspoon reduced sodium soy sauce
- 6 tbsp. 1/2 tsp Helleman's mayonnaise
For the poke bowl:
- 1 cup Calrose sushi rice, cooked and cooled
- ½ lb fresh skinless salmon, cut into cubes
- ½ cup red cabbage, julienned
- 3 radishes, thinly sliced
- ¼ cup cooked edamame
- 10 thinly sliced strawberries
- ½ Lebanese cucumber cut into thin ribbons lengthwise
- 1 carrot cut into julienne
- 1 avocado cut in half
- Spinach or salad
- Sesame seeds to taste to decorate
- Won ton fried to taste to decorate
Colorful Maple Salmon Poke Bowl
Ingredients
(2 servings)
For the salmon marinade:
- ¼ cup reduced sodium soy sauce
- 2 tbsp. teaspoon toasted sesame oil
- 1 shallot thinly sliced on an angle, set aside
For the Asian maple vinaigrette:
- ½ cup Xquise maple vinaigrette
- 2 tbsp. teaspoon sesame oil
- 1 C. 1 tsp Sicilian lemon white balsamic
- 4 tbsp. teaspoon reduced sodium soy sauce
- 6 tbsp. 1/2 tsp Helleman's mayonnaise
For the poke bowl:
- 1 cup Calrose sushi rice, cooked and cooled
- ½ lb fresh skinless salmon, cut into cubes
- ½ cup red cabbage, julienned
- 3 radishes, thinly sliced
- ¼ cup cooked edamame
- 10 thinly sliced strawberries
- ½ Lebanese cucumber cut into thin ribbons lengthwise
- 1 carrot cut into julienne
- 1 avocado cut in half
- Spinach or salad
- Sesame seeds to taste to decorate
- Won ton fried to taste to decorate
Preparation
- Mix the soy sauce and toasted sesame oil from the marinade with a whisk. Place the marinade and the salmon cubes in a bowl, mix well, and refrigerate for at least 30 minutes.
- Mix all the vinaigrette ingredients in a bowl and set aside.
- Take a large bowl and assemble the poke bowl, starting with a ball of rice in the center and arrange the rest of the ingredients around it as you wish. Finish with the salmon cubes.
- Top with marinade shallots, fried wontons and Asian maple vinaigrette.
Enjoy your food !
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