4 salmon fillets
2 teaspoons Cajun spice mix
2 teaspoons olive oil
1/2 C brown rice and/or 1C quinoa
2 corn cobs, husk and silk removed, steamed until just cooked (or a small tin will also be fine)
3 cups finely shredded red cabbage
1 carrot, grated
a large handful of torn greens – spinach, lettuce, kale
2 small avocados, halved and peeled, thinly sliced
2 tablespoon pecans, chopped
Lime wedges, to serve
Buttermilk dressing
3/4 cup buttermilk (a half cup greek yogurt thinned down with lemon juice or water will also work)
1/4 cup finely chopped fresh coriander
1 green shallot, finely chopped
2 teaspoon Dijon mustard
2 teaspoons lime juice
METHOD
1. Heat a frypan on medium heat. Rub the salmon with olive oil and the cajun spice mix, then cook skin side down for 3mins, turn and cook for another 2-3mins. You may want to cook longer if you prefer your salmon more well done or if they are particularly thick fillets. Remove and set aside.
2. Cook rice/quinoa according to instructions. Rinse and keep warm.
3. Rinse corn cobs under cold water. Cut kernels from cob.
4. Place broccoli in a heatproof bowl. Cover with boiling water. Stand 2
minutes. Drain and refresh under cold water. Drain again.
5. To make dressing, whisk all ingredients in a medium jug with a fork to
combine.
6. To serve, flake salmon into chunks. Arrange rice and quinoa, salmon, corn,
broccoli, cabbage, carrot and greens in separate sections between 4 shallow
serving bowls. Top each serving with an avocado half. Drizzle with
dressing and sprinkle with pecans.
The great thing about a poke bowl is the versatility! Swap out the salmon for any other protein you have or prefer. Choose different nuts or seeds to sprinkle, and add any other vegetable combinations depending on what you have in the fridge!
