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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.