Smoked Salmon Poke Bowl with Quick Pickles, Crispy Garlic Kale, and Creamy Sriracha Dip

Serves
BoneBone
Cooks In
Cooking Time 30

Ingredients

1 Pack Scotty Brand Smoked Salmon
200 g Scotty Brand Garden Peas, Thawed
Grains of choice (sushi rice used here)

Quick Pickles:
1/2 Cucumber, Thinly Sliced
1 medium Carrot, Thinly Sliced
2 Spring Onions, Thinly Sliced
3 tbsp Rice Wine Vinegar
1/2 tsp Salt

Crispy Kale:
Handful Kale, in pieces
1 tsp Sesame Oil
2 Garlic Cloves, Thinly Sliced

Sriracha Dip:
3 tsp Greek Yoghurt
2-3 tsp Sriracha
1 tsp Soy Sauce
Thumb sized piece Ginger, grated
1 tsp Rice Wine Vinegar

METHOD

  1. Prepare grains of choice according to package direction and season to taste with sesame oil, rice wine vinegar and salt. Once cooked, set these aside to cool.

  2. While grains of choice are cooking, prepare veg accordingly.

  3. Thaw the Scotty Brand peas in boiling water.

  4. Fry the kale in a large frying pan over a high heat. Add the sesame oil and garlic, fry until golden and crispy. Season to taste.

  5. To make the quick pickles, toss the cucumber, carrot, and spring onions in the vinegar and salt. Set aside for at least 30 minutes or up to 2 days.

  6. To make the sauce combine the Greek yoghurt, sriracha, soy sauce, ginger, and rice wine vinegar together. (Adjusting to personal taste).

  7. To assemble the bowl, add a layer of grains to the base, then top with Scotty Brand peas, kale, quick pickles, and Scotty Brand Salmon.

  8. Drizzle with the Sriracha sauce and enjoy.

  9. Additional toppings such as chillies, nori pieces, salted peanuts, or sesame seeds are also delicious!

Recipe created & photographed by @sophies_slice

BACK TO RECIPES

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