The Irish Organic Salmon Company, Irish Organic Salmon

1 pack Roast salmon portions or smoked salmon (cut into strips)
100g Jasmine rice
1 Avocado (peeled and stoned)
100g Frozen edamame beans blanch and refresh (as per packs cooking instructions)
2-3 Spring onions – thinly sliced
2 tsp Toasted sesame seeds
½ (or about 100g) Cucumber – ¼ length ways then sliced at an angle
Small bunch of fresh coriander sprigs
½ Red chilli sliced into rings

Dressing

1 (25g) Lime – Juice
1 tsp (15g) White miso
2 tbsp (16g) Soy sauce
2 tsp (18g) Honey
1 tbsp (8g) Sesame oil
1 small piece (about 1cm or 4g) Ginger (peeled and finely diced or grated)

Place the Jasmine rice into a pan of boiling water and simmer for 10-12 minutes. transfer the rice to a sieve and run under cold water until the rice is cold. Drain well, place in a bowl and cling film. Refrigerate until needed.

To make the dressing whisk together all the ingredients. Cling film and place in the fridge until needed

Divide the rice into the base of two bowls

Slice or dice the avocado into large pieces

Divide the avocado, edamame beans, spring onions and cucumber between the two bowls

Flake the Roast salmon portions and divide between the two bowls

Remove the dressing from the fridge and drizzle over the dish

Garnish the two bowls with sliced red chillies, sesame seeds and coriander sprigs

Chef’s tip:

For an alternative, replace the hot smoked salmon with smoked salmon. Just slice the smoked salmon into 10mm ribbons and add to the poke bowl.