Poke Bowl with salmon by @leaskalova

Our salmon is so delicious and (on account of its sparing processing and quick freeze directly after its having been caught) can be enjoyed without fret even raw. Try it in the form of a fragrant poke bowl in an exclusive recipe from our wonderful Boxxi-loving chef Lea Skálová.

  • Time of preparation:
    20 minutes
  • The salmon should ideally be left overnight in the fridge to gradually defrost. This way you will optimally preserve quality, flavour, and texture.

Ingrediences

Number of servings

  • 1 portion Arctic salmon
  • 120 g quinoa
  • 50 ml soy sauce
  • 2 tablespoons sugar (or sweetener)
  • 1 piece lime
  • 3 cm fresh ginger
  • 1 piece lemongrass
  • 1 piece jalapeño pepper
  • 1/3 cucumber
  • 1/2 carrot
  • 1 handful beansprouts (eg. mungo)
  • 1/2 avocado
  • 1 handful wakame seaweed
  • 1 tablespoon pickled ginger
  • 1 handful coriander (cilantro)
  • 1 handful shimeji mushroom
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 50 ml rice vinegar
  • 50 ml water
  • 3 pcs bay leaf
  • 5 grains allspice
Recommended pairing

Weinwurm, Asia Blend White

Method

  • First prepare the sour-soaked mushrooms. Put the rice wine, water, and a tablespoon of sugar into a small saucepan. Add half a teaspoon of salt, the turmeric, a bay leaf and allspice. Bring it to the boil while cleaning the mushrooms, then take off the heat immerse them, and set aside to cool.

  • Remove the skin from the salmon, retaining it, and cut the flesh into cubes of around 1x1 cm. In a bowl mix the soy sauce, a tablespoon of sugar, and the juice of half a lime. Remove the outer leaves of the lemongrass if need be, then bash it into strands with a meat hammer, pestle, or similar, and finely chop it. Finely grate the ginger. Mix both into the soy marinade. Add the chunks of salmon and marinate for 10 to 15 minutes and no longer.

    You'll find plenty of advice on cleanly removing skin from fish on-line. It wants a little care and a sharp knife (a long, thin, non-serrated knife is best). Skin side down, work in long fluid strokes with the knife turned very slightly down towards the skin.

  • Cook the quinoa by following the packet instructions.

  • Place the skin in a dry pan and slowly fry it to make crunchy chips. Turn it out onto a kitchen towel to get rid of excess fat.

  • Roughly grate the carrot. Thinly slice the cucumber. Cut the pickled ginger into strips. Tear off the coriander leaves. Dice the avocado and jalapeño.

  • Put the quinoa into a bowl and drizzle with lime juice and, optionally, a little of the salmon marinade. Now arrange the various ingredients into a fan: salmon, wakame, beansprouts, marinated mushrooms, cucumber, pickled ginger, jalapeño, avocado, coriander, and carrot. On top, crumble the chips from the skin.

Enjoy your meal!