As the weather heats up this is the perfect cool dish! It’s fresh and there’s no cooking involved unless you choose to lightly steam some of the veggies. You can make the bowls ahead and add the salmon and dressing right before serving, remember to leave space for the salmon in the bowl.
Chef Kate’s TIP I’ve used cooked sweet potato noodles (available from Eco Farms) or you can use cooked rice noodles or cooked rice. You’ll need approx. 1 cup of noodles or rice for each bowl or leave them out and add more veggies.
You can substitute the salmon for cooked prawn or chicken pieces. For a vegetarian/vegan option try using firm tofu cut into bite-size pieces or cooked sweet potato slices or cubes.
Note: I’ve chosen these veggies for their vibrant colours and texture…you can use your favourites and what you have on hand in the fridge. For this dish I have used smoked salmon, but fresh sushi grade salmon or tuna are great too if you can get them from your fish monger. The amount of veggies and fish are a guide for you, use more or less if you desire.
As the weather heats up this is the perfect cool dish! It's fresh and there's no cooking involved unless you choose to lightly steam some of the veggies. You can make the bowls ahead and add the salmon and dressing right before serving, remember to leave space for the salmon in the bowl.
- 200gm raw sushi grade salmon, smoked salmon or tuna
- 2 cups cooked sweet potato noodles or cooked rice noodles
- 1 avocado, cubed or sliced
- 1 cup shredded purple cabbage
- 1 medium carrot, sliced (lightly steamed or raw)
- ½ cup sliced snow peas (lightly steamed or raw)
- 1 medium cucumber, sliced
- 3 tbsp olive oil
- 1 tsp sesame oil (to taste)
- 2 tbsp fresh lemon juice (to taste)
- 1 tsp honey or agave syrup (to taste)
- 4 drops Young Living Lemon essential oil (to taste)
- 1 drop each Young Living Ginger and Black Pepper essential oil (to taste)
Dressing (recipe follows)
- 1 tbsp sesame seeds
- sliced spring onions
- chopped chilli (optional)
- Cook the sweet potato noodles (or rice noodles) according to the package instructions. When cooked rinse under cold water, drain and lightly drizzle with olive oil and set aside until ready to assemble the bowls. (If using rice cook and cool it before prepping the other ingredients).
- Cut the salmon into bite-size cubes and return to the refrigerator until needed. If using smoked salmon roll some pieces like shown in the photo or stack pieces. Prepare all the veggies and steam the carrots and snow peas or serve raw.
- Prepare the dressing by shaking all the ingredients together in a glass jar with a lid or whisk in a bowl to combine and set aside.
- Divide the ingredients between 2 bowls. Start with the sweet potato noodles, cover the bottom of the bowl and up the sides a little. Then place the veggies and salmon as shown in the photo or for a quicker option you can mix the veggies together and then top with the salmon.
- Once the bowls are both arranged drizzle with the dressing, top with sesame seeds, sliced spring onions and chopped chillies, if desired and serve immediately or if you plan to serve a few hours later add the salmon and dressing right before serving.