Salmon Poke Bowl with Nectarine and Lime

How to make Salmon Poke Bowl with Nectarine and Lime

Prep Time: 20 minutes        |        Cook Time: 8 - 10 minutes        |        Serves: 4

Ingredients

• 4 fillets The Fishmonger fresh Tasmanian salmon
• 2 tbsp Asia Green Garden hoisin sauce
• 1 tsp sesame oil
• Salt and pepper, to season
  
• 1 lime
• ½ red onion, finely sliced
• 4 sprigs coriander
• 4 sprigs fresh mint
  
• 2 fresh nectarines
• 2 spring onions (green stems only)
• 2 tbsp Forresters peanuts
• 2 packets Imperial Grain microwaveable jasmine rice
  
• 1 nori sheet, for garnish (optional)

Method

1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
2. Take salmon and cut each piece into bite-sized chunks (approximately 5 pieces per portion). In a bowl, add hoisin sauce, sesame oil and salmon pieces. Mix well ensuring all salmon is coated. Place salmon on baking tray and cover with remaining with sauce. Place in oven and bake for 8-10 minutes.
3. Remove salmon and set aside to cool. Cook microwave rice according to packet directions and set aside to cool and fluff up with a fork.
4. Cut nectarines into bite-sized pieces. Cut spring onions into long strips. Finely shred the nori sheet.
5. To assemble poke bowl, into 4 serving bowls, evenly distribute the rice on one side of bowl keeping fluffy. Add the cooked salmon on top of the rice. Place nectarine opposite salmon. Then add red onion and spring onion. Top with nori strips. Garnish with chopped peanuts, lime wedge, coriander and mint. Serve with lime wedges.