Salmon Poke

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:

  1. 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.
  2. Assemble salad and set aside
  3. Combine sauce ingredients in a bowl.
  4. Place cauliflower rice, ginger peel salad and salmon in a serving bowl, pour sauce over the top
  5. Serve with sliced cabbage, mashed avocado, and a squeeze of fresh lemon