Salmon Poke
It’s important to use sashimi grade salmon when you’re eating it raw. We buy ours from the Salmon Lady at Newcastle Farmers Markets.
INGREDIENTS:
- Salmon
Cauliflower rice
- one medium size head of cauliflower
- 1/4 cup of water
Ginger peel salad
- 2 carrots, peeled
- 3 cucumbers, peeled *pick up the peels and squeeze over the top of the sink. This should drain a substantial amount of liquid from them.
- 2 zucchini, peeled
- 2 fingers (length and thickness) fresh ginger, peeled
- 1/2 medium bunch of corriander
- tablespoon fresh dill
Wasabi Sauce
- 1-1.5 T wasabi depending on the heat you’re after
- 3 T tamari or coconut amino sauce
- 1/3 cup of apple cider vinegar
- 1/2 of one juicy lemon
METHOD:
- Blend cauliflower on speed 5 in the Thermomix for 10 seconds or until of rice consistency. Scrape down sides of bowl, then steam at 100 degrees for 5 minutes. Set aside.
- Assemble salad and set aside
- Combine sauce ingredients in a bowl.
- Place cauliflower rice, ginger peel salad and salmon in a serving bowl, pour sauce over the top
- Serve with sliced cabbage, mashed avocado, and a squeeze of fresh lemon
