Traditional poke bowls include raw salmon or tuna. In this version, a quick sauté intensifies the marinade flavour. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
2 skinless salmon portions (10 oz/300 g)
2 Tbsp sodium reduced soy sauce (30 mL)
2 Tbsp (25 mL) lime juice (30 mL)
1 tbsp canola oil (15 mL)
1 clove garlic, minced (1)
3 cups (750 mL) water (750 mL)
1 1/2 cups brown basmati rice (375 mL)
2 Tbsp rice vinegar (30 mL)
2 green onions, thinly sliced (2)
1 Tbsp sesame seeds (15 mL)
1 sheet nori, cut into short strips (1)
2 cups chopped cucumber (500 mL)
1 cup edamame, shelled (250 mL)
1 cup diced pineapple (250 mL)
1 lime, cut into wedges (1)
2 skinless salmon portions (10 oz/300 g)
2 Tbsp sodium reduced soy sauce (30 mL)
2 Tbsp (25 mL) lime juice (30 mL)
1 tbsp canola oil (15 mL)
1 clove garlic, minced (1)
3 cups (750 mL) water (750 mL)
1 1/2 cups brown basmati rice (375 mL)
2 Tbsp rice vinegar (30 mL)
2 green onions, thinly sliced (2)
1 Tbsp sesame seeds (15 mL)
1 sheet nori, cut into short strips (1)
2 cups chopped cucumber (500 mL)
1 cup edamame, shelled (250 mL)
1 cup diced pineapple (250 mL)
1 lime, cut into wedges (1)
When you get to know Canadian Canola, you just might fall in love.
