Ingredients
Prepare the Cured Salmon
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Sugar 4 Tbsp
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Sea salt 0.75 cup
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Salmon fillet, fresh and deboned 1 each
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Dill, finely chopped 3 Tbsp
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Fresh chives, finely chopped 3 Tbsp
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Black pepper, freshly ground
Prepare the Quinoa
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Quinoa (white) 0.75 cup
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Olive oil with juice of 1 lemon 4 Tbsp
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Salt and Pepper, to taste
Prepare the Poke Bowl Components
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Red cabbage, finely cut in strips 0.75 cup
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Sushi seasoning 3.25 Tbsp
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Radish 4 each
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Corn, whole precooked 2 each
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Salt and Pepper, to taste
Finish the Bowl
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English cucumber diced 1 each
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Spring onion, finely chopped 3 Tbsp
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Tobiko 3 Tbsp
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Watercress 1 bunch
Preparation
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Prepare the Cured Salmon
- Mix the sugar and sea salt, and ready a large baking tray. Put a good amount of the salt and sugar mixture on the bottom of the tray and lay the salmon on top. Sprinkle the rest of the mixture on top of the salmon and let it cure for 12 hours.
- After curing, wash the salt and sugar mixture away with cold water and dry the salmon with a towel.
- Cut the salmon in 0.4 inch cubes. Season the salmon with the herbs, pepper and Maille® Old Style Mustard. Set aside in the fridge.
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Prepare the Quinoa
- Cook the quinoa until soft, then cool it down by washing with cold water. Drain.
- Season the quinoa with the olive oil and citrus, Maille® Dijon Originale Mustard, and salt and pepper.
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Prepare the Poke Bowl Components
- Mix the finely cut red cabbage with the sushi seasoning.
- Clean the radish then slice thinly.
- Fry the corn in a pan until browned, leave to cool slightly. Once cooled, slice the kernels off the cob. Make sure they’re still sticking together in chunks.
- Mix the Hellmann’s® Mayonnaise and the MAILLE® Dijon Originale.
- Season with salt and pepper.
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Finish the Bowl
- Dress a bowl, placing each ingredient separately until it resembles a colorful patchwork. Add the mayonnaise and mustard in between.