A super healthy Poke-bowl
Serves 2 #STARFineFoods Ingredients: 2 cups fresh salmon cut in cubes 1 teaspoon Dijon mustard ½ tablespoon soy sauce 2 cups white rice 1 cups mushrooms 1 cucumber ½ red onion ½ avocado ½ cup cherry tomatoes A handful of peanuts ===== For the dressing: 1 tablespoons STAR balsamic vinegar 4 tablespoons of STAR Extra Virgin Olive Oil 2 tablespoons lemon juice 1 cm of freshly grated ginger 2 tablespoons soy sauce Instructions:In a bowl, marinate the salmon cubes with the Dijon mustard and half a tablespoon of soy sauce. Stir and set aside in the refrigerator for 30 minutes.
Boil the white rice according to the manufacturer’s instructions. Strain it and soak it in cold water to cool it and remove the starch.
Cut the mushrooms into quarters and sauté them in a pan with a drizzle of extra virgin olive oil. Set aside.
Chop the rest of the vegetables and place them in a bowl with the salmon.
Prepare the dressing by mixing all the ingredients. Pour it on the poke-bowl and complete the dish with some chopped peanuts on top.
Ingredients
- 2 cups fresh salmon cut in cubes
- 1 teaspoon Dijon mustard
- ½ tablespoon soy sauce
- 2 cups white rice
- 1 cups mushrooms
- 1 cucumber
- ½ red onion
- ½ avocado
- ½ cup cherry tomatoes
- A handful of peanuts
- =====
- For the dressing:
- 1 tablespoons STAR balsamic vinegar
- 4 tablespoons of STAR Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 1 cm of freshly grated ginger
- 2 tablespoons soy sauce
Instructions
In a bowl, marinate the salmon cubes with the Dijon mustard and half a tablespoon of soy sauce. Stir and set aside in the refrigerator for 30 minutes.
Boil the white rice according to the manufacturer’s instructions. Strain it and soak it in cold water to cool it and remove the starch.
Cut the mushrooms into quarters and sauté them in a pan with a drizzle of extra virgin olive oil. Set aside.
Chop the rest of the vegetables and place them in a bowl with the salmon.
Prepare the dressing by mixing all the ingredients. Pour it on the poke-bowl and complete the dish with some chopped peanuts on top.
In a bowl, marinate the salmon cubes with the Dijon mustard and half a tablespoon of soy sauce. Stir and set aside in the refrigerator for 30 minutes.
Boil the white rice according to the manufacturer’s instructions. Strain it and soak it in cold water to cool it and remove the starch.
Cut the mushrooms into quarters and sauté them in a pan with a drizzle of extra virgin olive oil. Set aside.
Chop the rest of the vegetables and place them in a bowl with the salmon.
Prepare the dressing by mixing all the ingredients. Pour it on the poke-bowl and complete the dish with some chopped peanuts on top.
Total Time: 40 minutes
Serves: 2
