Poké Bowl with salmon and edamame

Low in FODMAP, Meals

Poke bowl with salmon, edamame, avocado, cucumber, bell pepper and carrot topped with sesame seeds
Preparation: 25 minutes
Number of servings : 4 portions

Ingredients

  • 400g (a little over ¾ lb) Salmon fillet
  • 250 ml (¼ of pqt) Brown rice vermicelli
  • 15 ml (1 tbsp.) Rice vinegar
  • 250 ml (1 cup) Shelled edamame 
  • 1 Avocado, sliced
  • 500 ml (2 t.) Cucumbers, thinly sliced
  • 500 ml (2 t.) Red peppers, julienned
  • 500 ml (2 t.) Carrots, julienned
  • 170 ml (2/3 cup) Soy sauce
  • 65 ml (1/4 cup) Lemon juice
  • 15 ml (1 tbsp.) Sesame oil
  • 30 ml (2 tbsp.) Sesame seeds
  • Salt and pepper

Preparation

  1. Prepare the rice vermicelli as indicated and, after cooking, add the rice vinegar, mix and set aside.
  2. Place the edamame in a small pot and cover with water. Bring to the boil and cook for 5 minutes. Drain and rinse in cold water.
  3. In a large bowl, prepare a marinade by mixing half the soy sauce with the lemon juice. 
  4. Cut the salmon into 1 cm-thick slices and marinate for 15-20 minutes.
  5. In a small bowl, prepare the sauce by mixing the sesame oil and soy sauce.
  6. In a skillet over high heat, sear the salmon slices for about 10 seconds on each side. 
  7. Serve a portion of vermicelli in a bowl, arrange the vegetables on the rice and top with the salmon, garnish with sesame seeds and drizzle with the sauce.