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Le Chaudron recipe
Poke bowl saumon avocat
Salmon and avocado poke bowl
⏱ 25 minServes 2Easy390 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)fresh salmonvery fresh
100 g (3½ oz)cooked brown rice
1avocado
100 g (3½ oz)cucumber
1carrot
60 g (2 oz)edamame
2 tbspsoy sauce
1 tspsesame oil
1 tspsesame seeds
1 tspgrated ginger
- 200 g (7 oz) fresh salmon very fresh
- 100 g (3½ oz) cooked brown rice
- 1 avocado
- 100 g (3½ oz) cucumber
- 1 carrot
- 60 g (2 oz) edamame
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tsp grated ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make sure the salmon is very fresh, or use salmon sold for eating raw.
- Cut the salmon into even 1.5 cm (½ in) cubes with a sharp knife.
- In a small bowl, mix the soy sauce, grated ginger and sesame oil. Add the salmon and marinate in the fridge for 15 minutes.
- Meanwhile, cook the brown rice for 25 minutes according to the package (rinse first). Let it cool slightly.
- Boil the edamame in salted water for 4 minutes and drain. Coarsely grate the carrot. Dice the cucumber and avocado.
- Drain the salmon, keeping the marinade. Fluff the rice with a fork.
- Divide the rice between 2 wide bowls and top in sections with the salmon, avocado, cucumber, carrot and edamame.
- Drizzle with the reserved marinade, sprinkle with sesame seeds and serve right away.
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