400 g sashimi-grade salmon,
cut into 2 cm cubes
¼ cup (60 ml) gluten-free tamari
zest and juice of 1 lime
1 tbsp sesame oil
1 cup (15 g) shredded red cabbage
1 avocado, diced
¼ red onion, thinly sliced
1 carrot, grated
3 radishes, finely sliced
1 zucchini, spiralised or grated
1 tbsp sesame seeds, toasted
shredded nori, to serve
Pop the salmon in a bowl, then add
the tamari, lime zest and juice and
sesame oil. Set aside to marinate
briefly while you assemble the salad.Place the shredded cabbage on the
bottom of four serving bowls like a
little bed, then arrange the avocado,
onion, carrot, radish and zucchini
in pretty clusters on top. Tumble
the salmon on top of the veg,
spooning over the leftover marinade
(which becomes a handy dressing
for the salad), then scatter over
the toasted sesame seeds. Serve
topped with a little shredded nori.DINNER
SALMON POKÉ BOWL
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