We all love recipes that are healthy, taste delicious, quick to make and look amazing.
With the change in temperature the team at House of Home were discussing what new dishes we could make to move away from the hearty, heavy, warm meals of Winter.
While searching for dishes that were light, fresh and lovely to look at, we came across a sweet little book from our retailer Coco called ‘Poke: Hawaiian-Inspired`Sushi' Bowls’ by (authors) Guy Jackson and Celia Farrar.
Poke (pronounced POH-key) is a delightful dish that originates from the tropical islands of Hawaii. It’s a sushi bowl inspired dish that can be served for lunch or dinner and is one of the hottest food trends around.
Poke bowls are great as they can be easily customised to suit your taste preferences, they can be fresh and fragrant, zingy and zesty, or spicy with flavours that pack a punch! No matter what your taste preference Poke bowls also provide an opportunity to get really creative in the kitchen. They can be served in beautiful bowls and designed to look nothing short of spectacular.
This is certainly one dish you can impress your guests with, however, they don’t take too much time to prepare and the best thing is there’s no slaving away at a hot oven involved! We fell in love with one of the recipes in the Poke book but decided to experiment and change it up a little to put our own take on things.
And now drum roll please... Introducing the Salmon Poke with Ginger Chive Pesto.
Salmon Poke with Ginger Chive Pesto
Poke Bowl Shopping List
- 4 Fillets of Sushi Salmon
- 1 Bunch of Radishes
- Fresh Chives
- Fresh Coriander
- Short Grain Brown Rice
- Rice Wine Vinegar
- Sesame Oil
- Sea Salt Flakes
- Raw Sugar
Poke Bowl Preparation
- 60ml (1/4) cup rice wine vinegar
- 2 tbsp raw sugar
- Pinch of sea salt flakes
- 1 Bunch of radishes, stalks and leaves removed. Finely sliced.
- 240g (1 cup) short-grain brown rice
- 4 tbsp finely crushed fresh ginger
- 2 tbsp rice wine vinegar
- 4 tsbp thnly sliced fresh chives
- 10 g (1/4) cup finely chopped fresh coriander leaves
- Pinch of seas salt
- 4 freshly slices salmon fillets, cut down the middle.
- 2 tsp toasted sesame oil. (The spicy ginger and chive pesto cuts through the oily salmon a treat).
Cook the rice as per the cooking instructions and leave to cool. For the pesto, sweat the ginger in a saucepan over low heat with the vinegar and mirin for 25 – 30 minutes (until the liquid has mostly evaporated). Cool. Stir through the chives and coriander and season with salt.
Take the salmon and remove the skin, then slice the fish into 1.5cm cubes. Combine the sesame oil.
Poke Bowl Assembly
To assemble spoon the cooled rice into bowls and place the salmon on top with the pesto, coriander and pickled radishes.
Try pimping it up with coriander cress, pickled cucumbers and an edible flower.
This is a seriously tasty comfort food that everyone will love and is perfect for both Spring and Summer time entertaining!
Looking for sneaky pre-meal cocktail? Check our Signature Spring Cocktail - Bloody Floradora recipe or try our Spring Fling Sling Fling Cocktail.
How about a delectable but guilt-free dessert to follow? You don't want to miss our Easy Peasy Watermelon Pizza.
We would like the thank the following retailers who's products feature in our shoot.
- Poke Bowl Recipe Book - Coco
- Serving Bowls - Mud Australia
- Serving Tray - Skultuna via. Designstuff
- Soy Sauce Pourer - Bridget Bodenham
- Brass Vase - Zakkia via. Designstuff
- Chopsticks - Vintage
- Flowers by Fowlers Flowers
- Artworks - Petal & Pins
- Side Tables - Triple J Furniture
- Back Drop - Pickawall designed by Julia Chapman Illustrations
House of Home is an online marketplace. We bring together retailers from across Australia and let you search 80,000 plus products in one location. There’s no place like it.
Image Credits: Photography by Julia Chapman, Styling by Sarah Radhanauth, Julia Chapman & Carlinea Williamson, Furniture & Decor selections by Sarah Radhanauth.