Curry Mango Poke Bowl

We just came back from a weekend of camping where we ate lots of hot-dogs and drank lots of beer…I needed a little reboot! This supper idea is so fun, colourful and packed with vitamins! I’m a big fan of the “poke bowl” trend because you can really put whatever you want in them; it’s very versatile. Since the fish is eaten raw, make sure you buy sushi grade fish. If you can’t find any, use the same ingredients to marinate the fish and cook it in the oven. You can then eat it warm or cold in your poke bowl!

INGREDIENTS

For two servings

  • 1/2 pound of salmon, diced
  • 2 tsp of soy sauce
  • 2 tsp of rice vinegar
  • 1/4 tsp of sesame oil
  • 1/4 tsp of grated ginger
  • 1 cup of cooked quinoa or rice
  • 1 tbsp of rice vinegar
  • 1 avocado, diced
  • 1 mango, diced
  • 2 green onions, chopped
  • Optional additions: dry seaweed, sesame seeds, Sriracha

For the sauce:

  • 1 tsp of powdered curry
  • 2 tbsp of mayo
  • The juice of 1/2 a lime

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MAKING IT

Mix the salmon, soy sauce, rice vinegar, sesame oil and ginger together in a small bowl. You can add salt to taste but soy sauce is already pretty salty, so add a little at a time! Set aside. Mix your quinoa or rice with the remaining tbsp of rice vinegar and place half of it at the bottom of a serving bowl. Top with avocado, mango, green onions, additional ingredients and salmon. Combine the curry, mayo and lime juice to make a sauce. Drizzle on top of the other ingredients and eat right away!

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Cheers xxx

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