Main course

Salmon poke bowl

25 minutes

2 servings


300 g salmon tartare

2/3 cup. (160 ml) mangoes

2/3 cup. (160 ml) strawberries

2 medium sprigs of fresh chives

Juice of a 1/2 lime

1 tsp. (5 ml) white balsamic vinegar

1 tsp. (5 ml) honey (camelina or other)

1 tsp. (5 mL) soy sauce

2 tbsp. (10 ml) camelina oil

1 tbsp. (15 g) camelina seeds

2 pinches of pink pepper

1 cup (190 g) cooked sushi rice or jasmine rice

1 cup of edamame

1 cup fresh spinach

1 cup carrots

1 cup cucumber


1/2 cup (125 ml) camelina oil

1 tbsp. (15 ml) honey (camelina or other)

1 tbsp. (15 mL) soy sauce

1/2 tbsp. (7.5 ml) fresh ginger (grated)

Salt and pepper (to taste)

Camelina seeds (to taste)

  1. Cut the salmon into cubes about one centimeter each.
  2. Cut the mango and strawberries into small cubes of about 0.5 cm. Chop the chives, then reserve with the salmon.
  3. In a small bowl, combine lime juice, white balsamic vinegar, soy sauce, oil and camelina honey.
  4. Stir in salmon, mango and strawberry marinade.
  5. Add the camelina seeds and the pink pepper and mix gently.
  6. Cover the bowl and reserve in the refrigerator between 10 and 15 minutes.
  7. Place the rice with a cookie cutter in the bottom of the bowl.
  8. Using a grater, grate carrots and cucumber the size of a fettuccine, then arrange them on rice following the circular shape of the dish.
  9. Place the edamame, baby spinach and salmon mixture in the center of the dish.
  10. In a small bowl, prepare vinaigrette by mixing camelina oil, honey, soy sauce and ginger. Salt and pepper.
  11. Using a spoon, pour a thin stream of vinaigrette over all ingredients. Garnish with camelina seeds. Serve.