The weather is warming up so it’s bon voyage stew weather! Salad it’s your turn now! Not only are salads super healthy for you but they can be made ultra filling too. Our Buddha bowl has black rice which is filled with antioxidants, creamy avocado, sticky cured salmon and a fresh green tea dressing. You will make friends with this salad.
Serves 4 people Yum
500g skinless piece of salmon – diced into cubes
1/3 cup soy sauce
3 tbs. sesame oil
¼ cup rice wine vinegar
1 tsp. grated ginger
1 tbs. sugar
2 tbs. citrus juice (lemon or lime)
1 cup of black rice
1 tbs. Monte Rosso olive oil
2 cups organic vegetable stock
Bunch of kale
1 tbs. of Monte Rosso olive oil
1 tsp. rock salt
2 large avocado
1 tbs. citrus juice
½ tsp. salt
2 Julius Meinl Citrus Green Tea bags
½ cup of boiling water
1 tbs. miso paste
1 tbs. soy sauce
1 tbs. sesame oil
1 tbs. honey
3cm of grated ginger
¼ cup of rice wine vinegar
2 lebanese cucumbers – cut using a peeler
4 radish – thinly sliced
4 spring onion – thinly sliced
2 tbs. toasted sesame seeds
Japanese chilli powder – Shichimi (optional)
After cubing all your salmon and double checking for any bones place in a bowl and add soy sauce, sesame oil, vinegar, ginger, sugar and citrus juice. Toss the salmon through to ensure it’s well covered. Seal with cling wrap and store in the fridge for at least 30 minutes to cure.
While your salmon is curing you want to get the rest of the elements ready!
Tip your black rice in to a small pot, add Monte Rosso olive oil and toss until coated. Add stock and let the rice simmer for 30 minutes, make sure you keep stirring so the bottom doesn’t stick.
To crisp your kale, rip the kale in to bit size pieces and toss in the Monte Rosso olive oil, sprinkle with salt and layout on to a baking tray. Bake on 180 degree’s for 20 minutes, turning carefully half way through.
Mash avocado with the back of a spoon adding citrus and salt where needed.
For the Julius Meinl green tea dressing, add two tea bags to ½ a cup of boiling water and allow to brew for 6 minutes. Strain bags and tip tea into a mixing bowl, add honey, miso paste, sesame oil, grated ginger and rice wine vinegar and whisk until the honey has dissolved. Place in the fridge to cool 100% before using.
After 30 minutes or more curing remove the salmon from the fridge, lightly rinse off the curing liquid and place salmon in a pile on a ¼ of your large bowl. Add your room temperate black rice to ¼, your kale to a ¼ and then fill the remanning with your smashed avocado. Slot in your cucumber ribbons, sliced radish and drizzle on your green tea dressing. Finish with a sprinkle of spring onion, sesame seeds and Shichimi chilli power to your taste. And enjoy, guilt free!Read More...