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Salmon tartare Poke Bowl and peanut crumble
2021-11-12
https://www.metro.ca/userfiles/image/recipes/bol-poke-tartare-saumon-crumble-arachides-11782.jpg
PT35M
PT20M
PT55M
Peanut crumble :Preheat the oven to 300°F (150 C°).Using a mortar, break the peanuts into smaller pieces.Mix all ingredients in a bowl and spread on a parchment-lined baking sheet.Bake for 40 minutes, stirring halfway through.Let cool completely before transferring to an airtight container.Sauce :In a small pot, whisk together fish sauce, sugar, lime juice, water, sambal oelek, sesame oil, soy sauce and corn starch.Bring to a boil while whisking until sauce thickens. Re-move from heat.Transfer sauce to a bowl and let cool completely.Add the mayonnaise and whisk. Keep refrigerated until serving.Bowls:Combine rice and vinegar and divide among four bowls.Add the vegetables tp each bowl, followed by a portion of tartare.Add peanut crumble and sauce.Garnish with a few cilantro leaves, if desired. Serve immediately.
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Peanut crumble:
1 cup (250 ml) peanuts, salted
1/4 cup (60 ml) sesame seeds
2 tablespoons (30 ml) maple syrup
1 tablespoon (15 ml) vegetable oil
1 teaspoon (5 ml) roasted sesame oil
1/2 teaspoon (2,5 ml) sea salt
1/4 teaspoon (1,25 ml) chili flakes
Sauce:
2 tablespoons (30 ml) fish sauce
3 tablespoons (45 ml) sugar
2 tablespoons (30 ml) fresh lime juice
1/4 cup (60 ml) water
1 teaspoon (5 ml) sambal oelek (red pepper paste)
2 teaspoons (10 ml) roasted sesame oil
2 tablespoons (10 ml) soya sauce
2 teaspoons (10 ml) corn starch
2/3 cup (160 ml) mayonnaise
Bowls:
4 cups (1 L) jasmin rice, cooked (about 1 1/2 cup (375 ml) uncooked)
2 tablespoons (30 ml) seasoned rice vinegar
1 cup (250 ml) edamame, cooked
1 cup (250 ml) cucumbers, sliced (about 4 small cucumbers)
1/4 cup (60 ml) radishes, sliced (about 4 radishes)
1 cup (250 ml) carrots, minced
1 avocado, diced
2 packs La Cage salmon tartare
fresh coriander, to taste
Salmon tartare Poke Bowl and peanut crumble
4
Main course
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME
Ingredients
-
Peanut crumble:
-
1 cup
(250 ml)peanuts, salted
-
1/4 cup
(60 ml)sesame seeds
-
2 tablespoons
(30 ml)maple syrup
-
1 tablespoon
(15 ml)vegetable oil
-
1 teaspoon
(5 ml)roasted sesame oil
-
1/2 teaspoon
(2,5 ml)sea salt
-
1/4 teaspoon
(1,25 ml)chili flakes
-
Sauce:
-
2 tablespoons
(30 ml)fish sauce
-
3 tablespoons
(45 ml)sugar
-
2 tablespoons
(30 ml)fresh lime juice
-
1/4 cup
(60 ml)water
-
1 teaspoon
(5 ml)sambal oelek (red pepper paste)
-
2 teaspoons
(10 ml)roasted sesame oil
-
2 tablespoons
(10 ml)soya sauce
-
2 teaspoons
(10 ml)corn starch
-
2/3 cup
(160 ml)mayonnaise
-
Bowls:
-
4 cups
(1 L)jasmin rice, cooked (about 1 1/2 cup (375 ml) uncooked)
-
2 tablespoons
(30 ml)seasoned rice vinegar
-
1 cup
(250 ml)edamame, cooked
-
1 cup
(250 ml)cucumbers, sliced (about 4 small cucumbers)
-
1/4 cup
(60 ml)radishes, sliced (about 4 radishes)
-
1 cup
(250 ml)carrots, minced
-
1
avocado, diced
-
2 packs
La Cage salmon tartare
-
fresh coriander, to taste
Preparation
Peanut crumble :
Preheat the oven to 300°F (150 C°).
Using a mortar, break the peanuts into smaller pieces.
Mix all ingredients in a bowl and spread on a parchment-lined baking sheet.
Bake for 40 minutes, stirring halfway through.
Let cool completely before transferring to an airtight container.
Sauce :
In a small pot, whisk together fish sauce, sugar, lime juice, water, sambal oelek, sesame oil, soy sauce and corn starch.
Bring to a boil while whisking until sauce thickens. Re-move from heat.
Transfer sauce to a bowl and let cool completely.
Add the mayonnaise and whisk. Keep refrigerated until serving.
Bowls:
Combine rice and vinegar and divide among four bowls.
Add the vegetables tp each bowl, followed by a portion of tartare.
Add peanut crumble and sauce.
Garnish with a few cilantro leaves, if desired. Serve immediately.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
