Salmon poke with ponzu kale

Salmon poke with ponzu kale

By
From
Poke
Serves
4
Photographer
Matt Russell

We love a citrus marinade for oilier fish such as salmon. This ponzu kale was one of the first recipes we trialled on the markets and it quickly became a favourite.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
240g short-grain black rice

Poke

Quantity Ingredient
300g fresh salmon, cut into 1 cm cubes
3 tablespoons Shoyu marinade

Salad

Quantity Ingredient
4 generous handfuls kale, tough stems removed, leaves torn
drizzle light olive oil
2 tablespoons roughly chopped fresh coriander leaves
60g shelled edamame beans, (cooked according to the packet instructions)
2 teaspoons toasted white sesame seeds

Ponzu dressing (will make more than needed)

Quantity Ingredient
120ml tamari soy sauce
60ml rice wine vinegar
1 lemon, juiced
1/2 orange, juiced
1 teaspoon bottled yuzu juice

Garnish

Quantity Ingredient
1 tablespoon chopped toasted macadamia nuts
spring onions, finely sliced
Nori furikake

Method

  1. Cook the rice as per the cooking instructions and leave to cool.
  2. Toss the fish in the Shoyu Marinade to lightly coat. Taste and adjust the seasoning if necessary.
  3. For the salad, massage the kale with a little oil until tender, then toss with the coriander, edamame and sesame seeds.
  4. Mix together the ponzu dressing ingredients and spoon over the salad.
  5. Pile the rice into 4 bowls, then top with the kale and fish. Sprinkle with the toasted nuts, spring onions and furikake.
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