Hot Smoked Salmon Poke bowl


Meant for sharing but you definitely won’t want to share this one! If you can get your hot little hands on some hot smoked salmon would be ideal, but this will also work with your favourite way to cook salmon.

6 Ayurvedic tastes

Sweet: Sweet potato

Sour: Lemon, Beetroot Sauerkraut

Salty: Hot smoked Salmon

Pungent: Raddish

Bitter: Rocket, Baby spinach

Astringent: Cauliflower


Ingredients

1-2 fillets of hot smoked salmon

1 large sweet potato

1-2 beetroot - washed and cut into quarters

1 Avocado

1/2 Cauliflower - grated

1 Zucchini - Spiralized

1 Cucumber

1/2 Lemon

1/4 Purple cabbage

2-3 radishes, sliced on a mandolin

Beetroot Sauerkraut

Rocket and Baby spinach leaves

1 can of organic chickpeas

1/2 tsp Cumin

1/2 tsp Ground Coriander

 

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1 tbsp The Wholefood Pantry Pepitas

1 tbsp The Wholefood Pantry Sunflower Seeds

The Wholefood Pantry Himalayan Salt

The Wholefood Pantry Coconut Oil


1. Preheat oven to 180 degrees.

2. Drain the chickpeas then carefully sift through your hands to rub off outer shells. Mix in the olive oil, cumin, coriander powder and 1 tsp salt then place on a roasting tray lined with baking paper and roast for 30-40 minutes or until chickpeas are crunchy and golden brown.

3. At the same time, cut the sweet potato into chips and beetroot in wedges, add coconut oil or olive oil, and salt. Roast for 30 minutes or until caramel and roasted through.

4. In a frypan, toast the pepitas and sunflower seeds in a little salt and coconut oil or olive oil until cripsy.

5. Arrange all ingredients in a large deep dish bowl or on a platter, flake apart the hot smoked salmon and place on top, squeeze over a wedge of lemon and serve!

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